15-Minute Fennel, Apple & Celery Salad
Bright, crisp, and lightly dressed, this Fennel, Apple & Celery Salad combines crunchy vegetables, sweet apple, and nutty accents for a refreshing, nutrient-packed dish. High in fiber and healthy fats, it’s quick to prepare, naturally low in saturated fat, and perfect for a light lunch, side, or meal prep.
Equipment
- 1 large mixing bowl
- 1 small mixing bowl
- 1 Whisk
- 1 Cutting board
- 1 Chef’s knife
- Measuring spoons (1 tsp, 1 tbsp)
- Measuring cups (¼ cup, ⅓ cup, ½ cup)
Ingredients
- 6 stalks celery thinly sliced on an angle, plus ½ cup light green leaves
- 1 large fennel bulb or 2 small bulbs, thinly sliced (reserve some tops for garnish)
- 1 medium apple such as Honeycrisp, cut into thin matchsticks
- 2 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1 tbsp fresh lemon juice
- 3 tbsp extra virgin olive oil
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- ⅓ cup sliced almonds or walnuts/pecans
- ¼ cup shaved Parmesan cheese optional
Instructions
- Prepare the Celery: Start by washing your celery stalks thoroughly under cold running water to remove any dirt or grit. Pat them dry with a kitchen towel. Slice the celery on a sharp diagonal into very thin, even pieces to maximize crunch and visual appeal. Don’t forget to chop about ½ cup of the tender inner celery leaves; they’re packed with flavor and will add a fresh, aromatic note to the salad.
- Slice the Fennel: Take your fennel bulb, cut it in half lengthwise, and carefully remove the base core if it’s tough. Using a sharp knife or a mandoline, thinly slice the fennel halves. Aim for delicate, almost translucent slices to keep the texture light and crisp. Reserve a few fronds from the top to use later as a beautiful garnish.
- Cut the Apple: Wash and dry your apple, then remove the core and seeds. Cut it into thin, uniform matchsticks so that every bite has a perfect balance of sweetness and crunch. For best flavor, choose a crisp variety like Honeycrisp or Fuji. Toss the apple slices immediately with the celery and fennel to start layering the textures together.
- Make the Lemon-Dijon Vinaigrette: In a small mixing bowl, combine 2 teaspoons of Dijon mustard, 1 teaspoon of honey or maple syrup, and 1 tablespoon of fresh lemon juice. Slowly drizzle in 3 tablespoons of extra virgin olive oil while whisking continuously until the dressing emulsifies into a smooth, glossy mixture. Season with ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Taste and adjust seasoning as needed—this vinaigrette should be bright, tangy, and lightly sweet.
- Toss the Salad: Place the sliced celery, fennel, and apple in a large mixing bowl. Pour the vinaigrette over the salad ingredients. Using salad tongs or two large spoons, gently toss the mixture until every slice is evenly coated with the dressing. Be careful not to bruise the delicate fennel and apple slices—gentle folding is key.
- Add the Crunch: Sprinkle ⅓ cup of sliced almonds (or your choice of walnuts or pecans) over the salad. These nuts provide a satisfying crunch and a subtle nutty flavor that complements the crisp vegetables and sweet apple.
- Optional Cheese Layer: If you like, shave or sprinkle ¼ cup of Parmesan cheese on top. The cheese adds a salty, umami element that elevates the overall flavor profile without overpowering the fresh ingredients.
- Garnish and Serve: Finish the salad by scattering a few fennel fronds or reserved celery leaves on top for a vibrant, fresh garnish. Transfer the salad to a serving platter or bowl. Serve immediately to maintain the crisp textures, as the dressing will slightly soften the ingredients over time.
- Storage Tips: If preparing ahead, store the vinaigrette separately in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before tossing with the salad. Keep the salad itself chilled, but for the best crunch, combine just before serving.
- Enjoy: Take a moment to appreciate the mix of textures and flavors—the crisp celery, delicate fennel, juicy apple, nutty crunch, and optional savory cheese. This refreshing salad works beautifully as a light lunch, a side dish, or part of a meal-prep plan for a healthy, satisfying week.
Notes
- Substitute fennel with extra celery if unavailable, but retain the aromatic celery leaves for flavor.
- Use the tender inner leaves of celery for an extra punch of freshness.
- Thinly slice apple varieties like Honeycrisp or Fuji for optimal crunch and natural sweetness.
- Omit Parmesan for a dairy-free version; the salad remains flavorful and satisfying.
- Make the vinaigrette up to 3 days ahead; store in an airtight container and bring to room temperature before use.
- Toss gently to avoid bruising delicate fennel and apple slices.
