Shaved Fennel and Apple Salad with Parmesan
Paper-thin fennel and crisp apple tossed with lemon, olive oil, toasted hazelnuts and shaved Parmesan. A bright, crunchy autumn salad that comes together in 15 minutes.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 4
Slice the fennel as thin as possible so it turns tender and sweet rather than stringy. Swap the hazelnuts for walnuts or almonds, and add a few slices of pear or pomegranate seeds if you like.
Method
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Whisk the lemon juice, olive oil, Dijon, honey, salt and pepper in a large bowl.
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Trim the fennel, halve each bulb lengthwise and cut out the core. Slice as thinly as you can, ideally with a mandoline, and drop it straight into the dressing.
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Core the apples and cut them into thin matchsticks or half-moons. Add them to the bowl so the lemon keeps them from browning.
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Add the arugula and toss gently. Let sit so the fennel softens slightly.
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Top with the hazelnuts, Parmesan and a handful of chopped fennel fronds. Serve right away.
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