Looking for a crisp, refreshing salad? This fennel apple salad is light, crunchy, and packed with flavor. The natural sweetness of raisins, the salty bite of feta, and the nuttiness of toasted pine nuts all balance beautifully with fennel's subtle anise flavor. It's the kind of dish that works just as well for a quick lunch salad as it does as a barbecue side dish.
Many people only think of fennel as something to roast with chicken or fish, but raw fennel in salads is a game changer. Its crisp texture and fresh licorice notes brighten up heavier meals and pair especially well with juicy apples.
Why You'll Love This Fennel Apple Salad
- Perfect for summer BBQs - This salad holds up well outdoors, unlike leafy greens that wilt quickly.
- Meal-prep friendly - It stays crisp in the fridge for a few hours, so you can pack it for lunch.
- Nutrient-rich - Fennel is loaded with vitamin C and fiber, while apples and raisins add natural sweetness.
- Unexpected flavors - If you're tired of the same old coleslaw, potato salad or corn on the cob, this is a refreshing twist.
Tips for Working with Raw Fennel
A common complaint yis that raw fennel can be too tough or too strongly flavored. Here's how to fix that:
- Slice it ultra-thin - A mandoline or food processor works best. Thinly shaved fennel is delicate and less intense.
- Soak in ice water - If the flavor feels too strong, a quick 10-minute soak in ice water will mellow it out and make it extra crisp.
- Use the fronds - Don't throw away those feathery fennel greens. They make a fragrant garnish and taste like mild dill with a hint of anise.
Variations and Substitutions
- Swap the cheese - Try goat cheese or blue cheese instead of feta.
- Make it vegan - Leave out the feta or use a dairy-free alternative, replace the yogurt with a dairy-free alternative.
- Add protein - Grilled chicken or salmon turns this into a hearty main course.
- Switch the nuts - Almonds or walnuts make great substitutes for pine nuts (and are usually less expensive).
How to Serve It
This salad is incredibly versatile:
- As a lunch salad with a slice of crusty bread.
- As a crisp side dish with grilled meats or seafood.
- As a barbecue salad that adds freshness to the table alongside heavier dishes like ribs or burgers.
Frequently Asked Questions
Yes! It stays crisp for a few hours in the fridge.
Absolutely-dried cranberries, chopped dates, or even fresh grapes would work beautifully.
Soaking thinly sliced fennel in ice water before using it helps mellow the flavor. Pairing it with sweet apples and salty feta also balances it out. Just give it a try!
Fennel Apple Salad Recipe
Equipment
- mandoline, sharp knife or food processor
- frying pan
- small bowl
Ingredients
- 1 fennel bulb
- 1 green apple (Granny Smith or another crisp, tart apple)
- ½ feta cheese (crumbled)
- 3 tablespoon raisins
- 2 tablespoon Greek yoghurt
- 1 tablespoon lemon juice
- 2 tablespoon pine nuts
- Salt and freshly ground black pepper, to taste
Instructions
- Toast the pine nuts. Place them in a dry skillet over medium heat and toast, shaking often, until golden brown and fragrant. Remove from the pan and let cool.
- Prep the fennel. Trim the stalks and tough root end from the fennel bulb, reserving some of the fronds for garnish. Slice the fennel as thinly as possible with a sharp knife, mandoline, or food processor.
- Prep the apple. Core the apple (no need to peel) and slice into thin matchsticks.
- Assemble the salad. In a large bowl, combine the fennel, apple, raisins, and feta.
- Make the dressing. In a small bowl, whisk together the Greek yogurt, lemon juice, salt, and pepper. Pour over the salad and toss gently to coat.
- Finish and serve. Sprinkle the toasted pine nuts on top and garnish with a few fennel fronds. Serve immediately or refrigerate for up to 3 hours before serving.
Notes
- Make ahead: Slice the fennel up to a day in advance and keep it in ice water in the fridge to stay crisp. Add the apple just before serving to prevent browning.
- Serving tip: This salad pairs beautifully with grilled fish, roast chicken, or as a light starter for a festive dinner.
Leave a Reply