Fennel Salad With Apples & Radishes Recipe

Introduction

This refreshing fennel salad combines crisp apples and peppery radishes for a vibrant crunch. Enhanced with toasted walnuts and bright pomegranate seeds, it’s a perfect light side or starter with a zingy lemon dressing.

Ingredients

• 1 small shallot, very thinly sliced
• 2 tbsp. apple cider or white wine vinegar
• Kosher salt
• 1/2 tsp. fennel seeds
• 2 tbsp. extra-virgin olive oil
• Zest and juice of 1 lemon
• 3 fennel bulbs (1 to 1 1/2 lb.), ends trimmed, halved, cored, and very thinly sliced
• 1 tart apple, such as Granny Smith, halved, cored, and very thinly sliced
• 3 to 4 radishes, very thinly sliced
• 1/2 cup walnuts, toasted and roughly chopped
• 1/2 cup pomegranate seeds

Instructions

1. Step 1: In a small bowl, combine the thinly sliced shallot, vinegar, and 1/2 teaspoon of kosher salt. Let it sit, stirring occasionally, to pickle the shallot while you prepare the rest of the salad.
2. Step 2: Using a mortar and pestle, gently crush the fennel seeds with 1/2 teaspoon kosher salt until the seeds begin to break and release their fragrance.
3. Step 3: In a large bowl, whisk together the olive oil, lemon zest, lemon juice, and the crushed fennel seed mixture to create the dressing.
4. Step 4: Add the thinly sliced fennel, apple, radishes, and the pickled shallots (draining and discarding the vinegar) to the bowl with the dressing. Toss everything together until evenly coated. Season with additional salt to taste.
5. Step 5: Top the salad with the toasted, chopped walnuts and pomegranate seeds just before serving to maintain their crunch and brightness.

Tips & Variations

• For a nut-free version, substitute walnuts with toasted pumpkin seeds or omit them entirely.
• Add fresh herbs like dill or mint for an added layer of freshness.
• Use blood orange juice instead of lemon for a sweeter, colorful twist.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. To keep the walnuts and pomegranate seeds crunchy, add them just before serving. The salad is best enjoyed fresh as fennel and apples may soften over time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

You can prepare the salad base and dressing a few hours ahead, but it’s best to add the walnuts and pomegranate seeds right before serving to keep their texture crisp.

What if I don’t have a mortar and pestle for the fennel seeds?

You can gently crush the fennel seeds using the back of a spoon or a rolling pin placed inside a sealed plastic bag to release their flavor.