Fennel Salad With Apples & Radishes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
