My sister-in-law recently texted me asking for the recipe for a salad I make probably once a month, if not once a week, and have introduced to everyone I care about or eat with. Because it’s just that good and is one of those things you eat that makes you feel wonderful and happy. I don’t remember how I discovered this salad, but it was probably after a google search of something like ‘salad with fennel’ since I love love love fennel and try to buy it as often as I can find it. I suspect this is available on several websites, but here it is in Food and Wine: Celery, Fennel, and Apple salad. I think this tastes just as nice without the celery, too.
This salad is great because several of the core ingredients are things you probably already have at home and/or last a long while in the cupboard and refrigerator – apples, walnuts, celery, evoo, lemons, and pecorino cheese. Fennel and fresh basil are really the only ingredients you’ll probably have to go buy, but it is so worth it!
- 3/4 cup walnuts
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 tablespoons fresh lemon juice
- Kosher salt
- 3 celery ribs, sliced diagonally 1/4-inch thick
- 2 fennel bulbs—trimmed, halved, cored and thinly sliced on a mandoline
- 2 Honeycrisp apples—halved, cored and sliced
- 1/2 cup basil leaves, torn if large
- Pecorino cheese shavings, for garnish
- Preheat the oven to 375°. Spread the walnuts in a pie plate and toast for 7 to 8 minutes, until golden. Coarsely chop the nuts.
- In a large bowl, whisk the 3 tablespoons of olive oil with the lemon juice and season with salt and pepper. Add the celery, fennel, apples and basil and toss to evenly coat. Transfer the salad to a serving platter. Season with pepper and drizzle with olive oil, then top with the walnuts and garnish with cheese shavings.