Fennel, Apple, and Hazelnut Salad


This is a terrific salad to serve with a rich entrée: tart, refreshing, and a great palate cleanser. The parsley and mint stand in as greens instead of lettuce for a lighter, more brightly flavored dish. Use a mandoline or hand-held vegetable slicer to make quick work of the slicing and julienne steps.


1 large fennel bulb (trimmed, cut in half lengthwise, and cored)
2 small tart organic apples, such as Granny Smith or Fuji, (cut into matchstick julienne, peeling is optional)
1 cup fresh flat leaf parsley, chopped
1/2 cup chopped hazelnuts
2 scallions (thinly sliced)
1 tablespoon fresh lemon juice
2 1/2 tablespoons hazelnut oil or extra-virgin olive oil
  sea salt and reshly ground black pepper


Thinly slice the fennel and transfer to a medium-size bowl. Add the julienned apples, parsley, mint, hazelnuts, and scallions, and toss to combine.

Whisk the lemon juice and hazelnut oil in a small bowl and season to taste with salt and pepper. Add the dressing to the fennel mixture and toss to combine.

The salad can be made 2 hours ahead of serving and stored in the refrigerator, covered.


Subscribe to Comments for "Fennel, Apple, and Hazelnut Salad"