Fennel-Apple Salad With Walnuts
A bright and tangy salad cuts the heaviness of the typical Thanksgiving meal. This one, with fennel, celery, apples and toasted walnuts, is all crunch, which the carb-heavy meal can generally use more of. You can make the dressing a day ahead and store it in the fridge, but don't dress the salad until an hour before serving.
- Serves: 10 persons
- 3tablespoons lemon juice, plus more to taste
- ½teaspoon fine sea salt, plus more to taste
- Freshly ground black pepper
- ¼cup extra-virgin olive oil
- 3large fennel bulbs, thinly sliced on a mandoline
- 2Granny Smith apples, halved and cored, thinly sliced on a mandoline
- 3celery stalks, thinly sliced on a mandoline
- ⅓cup fennel fronds or roughly chopped parsley leaves
- ½cup toasted walnuts
- 2 ½ounces Parmesan, shaved with a vegetable peeler (about 2/3 cup)
Step 1In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
Step 2In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.