Fennel Salad
This crisp Fennel Salad is bright and packed with crunchy elements. It's made by tossing together shaved fennel, celery, apple, pistachios, and herbs with in a simple lemon Dijon vinaigrette. It’s an easy, elegant dish that works as a side salad or stands on its own.
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Salads are most satisfying when they have a bit of crunch. This Fennel Salad with celery and apples is nothing but crunch. It’s even better with added fresh herbs and crunchy pistachios for that nutty bite.
This salad combines thinly shaved fennel with celery and apple for layers of texture and subtle sweetness. Pistachios add richness and even more crunch, while fresh dill and parsley bring an herbal to the bowl.
A simple lemon Dijon vinaigrette is shaken together in a jar to provide just enough acid to balance the natural sweetness of the crunchy elements.
Why You’ll Love this Fennel Salad
Fennel has a mild licorice flavor that becomes more delicate when shaved thin. Combined with celery and apple, it creates a crisp, refreshing base that feels both light and satisfying.
This fennel salad works well in any season. It’s fresh and cooling in warmer months, but also brings freshness when served alongside maple glazed salmon or even a broccoli and cheddar quiche for brunch or dinner. The ingredients are simple, but the result feels elevated and intentional.
It’s also incredibly quick to prepare. Chopping the vegetables, shaking up the dressing, and tossing it all together can be done in about 15 to 20 minutes.
Ingredients You’ll Need
Each ingredient in this fennel salad serves a purpose. Celery reinforces the crisp texture, while apple adds subtle sweetness to balance the fennel’s natural sharpness. Pistachios provide richness and contrast, and fresh herbs bring brightness.
- Fennel: The crisp base of the salad, with a subtle anise flavor and refreshing crunch.
- Celery: Adds clean, savory crunch and a light, refreshing bite.
- Apple: Brings natural sweetness that balances the savory elements. Fuji or other sweet red apples work best.
- Fresh dill: Offers bright, herbaceous flavor that pairs perfectly with fennel and lemon from the dressing.
- Fresh parsley: Adds freshness and a mild peppery note to round out the herbs.
- Pistachios: Provide rich, nutty flavor and extra crunch for contrast.
- Lemon Dijon vinaigrette: A zippy, tangy dressing that ties everything together with citrus brightness and subtle sharpness.
- Don’t forget to save the fronds after cutting the fennel bulb. They add a delicate finish to the salad for serving.
- Lemon Dijon vinaigrette: A tangy dressing that ties everything together with citrus brightness and subtle sharpness. This dressing is very similar to my Mustard Shallot Vinaigrette.
Don’t forget to save the fennel fronds after cutting the bulb. They add a delicate finish to garnish the salad for serving.
Tips for the Best Fennel Salad
Use fresh fennel bulbs that feel firm and heavy for their size. You might have to remove the outer layer, as they are often softened by the time they reach grocery stores. That’s why choosing the largest bulbs is best.
Remove the core and cut into thin slices. That makes the biggest difference in texture and flavor. Allowing the salad to rest for a few minutes after dressing helps soften the fennel and brings out the best in the ingredient.
Don’t forget to reserve the fronds to garnish the salad. They add a delicate touch that works nicely with the dill and parsley that are already tossed into the mix.
The result is a fennel salad that feels fresh, balanced, and full of flavor. It’s simple enough for everyday meals, yet elegant enough to impress dinner guests or add to the menu for a special occasion dinner.
Fennel & Celery Salad
Ingredients
For the Fennel Salad
- 2 large fennel bulbs, thinly shaved, reserving fennel fronds
- 4 celery stalks, thinly sliced
- 1 small Fuji apple, cut into matchsticks
- ⅓ cup pistachios, roughly chopped
- 2 tablespoons fresh dill, chopped
- ¼ cup fresh parsley, chopped
For the Dressing
- 1 tablespoon fresh lemon juice
- 2 tablespoons white balsamic vinegar, or white wine vinegar
- 1 tablespoon minced shallot
- 2 teaspoons Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup olive oil
Instructions
- Add shaved fennel, celery, apple, pistachios, dill, and parsley to a large bowl. Toss to combine.
- Make the dressing by adding all of the ingredients, in order, to a jar. Secure the lid and shake vigorously for about 20 seconds, until emulsified.
- Pour about half of the dressing over the salad. Toss to evenly coat. Use more dressing, as needed, or reserve in the refrigerator for later use.
- Serve the salad with fennel fronds sprinkled on top to garnish.
Notes
– If you’re cutting the apple in advance, you can squeeze in about a teaspoon of fresh lemon juice and toss to keep the apple from browning.
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