Fennel Salad With Apples & Radishes Recipe

Introduction

This fresh and vibrant fennel salad combines crisp apples and peppery radishes for a delightful crunch. Enhanced with toasted walnuts and juicy pomegranate seeds, it’s a perfect light side dish or starter with bright, zesty flavors.

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 shallot, vinegar, and 1/2 teaspoon salt. Let it sit, stirring occasionally, until ready to use.
2. Step 2: Using a mortar and pestle, gently crush the fennel seeds and 1/2 teaspoon salt until the seeds break and release their aroma.
3. Step 3: In a large bowl, whisk together the olive oil, lemon zest, lemon juice, and the crushed fennel seed mixture. Add the sliced fennel, apple, radishes, and pickled shallots (discard the vinegar). Toss gently to combine, then season with salt to taste.
4. Step 4: Top the salad with toasted walnuts and pomegranate seeds before serving.

Tips & Variations

• For extra crunch, substitute walnuts with toasted pecans or almonds.
• If you don’t have a mortar and pestle, lightly crush fennel seeds using the back of a spoon or a spice grinder.
• Try adding fresh herbs like dill or mint for a herbal twist.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. To keep the walnuts crunchy, add them just before serving. If the salad becomes slightly watery after storage, toss it gently to redistribute dressings before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples?

Yes, other tart apples like Honeycrisp or Braeburn work well, providing a nice balance of sweetness and acidity.

Is it okay to prepare the salad in advance?

Yes, but keep the walnuts and pomegranate seeds separate and add them just before serving to maintain their texture and freshness.

Fennel Salad With Apples & Radishes Recipe

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A crisp and refreshing fennel salad featuring thinly sliced fennel bulbs, tart apples, and peppery radishes, all tossed in a zesty lemon dressing with toasted walnuts and pomegranate seeds for a delightful crunch and burst of sweetness.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pickled Shallot

• 1 small shallot, very thinly sliced
• 2 Tbsp. apple cider or white wine vinegar
• Kosher salt

Dressing

• 1/2 tsp. fennel seeds
• 2 Tbsp. extra-virgin olive oil
• Zest and juice of 1 lemon
• Kosher salt

Salad

• 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. Pickle Shallot: In a small bowl, combine the thinly sliced shallot with apple cider or white wine vinegar and 1/2 teaspoon kosher salt. Let it sit, stirring occasionally, to soften and mellow the shallot’s sharpness while you prepare the rest of the salad.
2. Prepare Fennel Seeds: Using a mortar and pestle, gently crush the fennel seeds along with 1/2 teaspoon kosher salt until the seeds begin to break and release their fragrant aroma. This intensifies the flavor that will season the dressing.
3. Make Dressing and Toss Salad: In a large bowl, whisk together the extra-virgin olive oil, lemon zest, lemon juice, and the crushed fennel seed salt mixture to create a bright and aromatic dressing. Add the thinly sliced fennel bulbs, apple, radishes, and the pickled shallots (drain off the vinegar before adding). Toss gently to combine all ingredients evenly. Adjust seasoning with additional kosher salt as needed.
4. Finish and Serve: Top the salad with the toasted walnuts and pomegranate seeds to add texture, crunch, and a pop of color. Serve immediately for the freshest taste and crispness.

Notes

• Use a very sharp knife or mandoline to thinly slice the fennel, apple, and radishes to ensure even texture.
• To toast walnuts, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for about 8-10 minutes until fragrant, stirring once.
• Pickling the shallot softens its pungency and adds a subtle acidity to the overall salad.
• For a nut-free version, omit walnuts or substitute with toasted seeds like pumpkin or sunflower.
• Make sure to remove the core from fennel bulbs for best texture and flavor.
• This salad is best served fresh to maintain the crispness of the vegetables and fruit.

Keywords: Fennel salad, Apple salad, Radish salad, Winter salad, Crunchy salad, Healthy salad, Vegetarian salad