Buzz
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Photo Credit: Greg Dupree, Prop Styling: Claire Spollen, Food Styling: Emily HallThis salad is a versatile dish, perfect for both quick weeknight dinners and elegant holiday gatherings. The combination of thinly sliced apples and fennel creates a visually stunning presentation. For a balanced flavor profile, mix tart apples like Granny Smith with sweeter varieties such as Honeycrisp. A maple-shallot vinaigrette adds a bright, caramel-like sweetness, while toasted pecans provide a rich, crunchy finish.
For a heartier option, serve the salad over cooked grains like farro or quinoa. Toss the grains with olive oil, salt, and pepper, then top with the apple-fennel mixture and a generous sprinkle of shaved Parmesan.
Ingredients
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1/4 cup extra-virgin olive oil
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2 Tbsp. sherry vinegar
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2 tsp. whole-grain mustard
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2 tsp. pure maple syrup
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1 1/2 tsp. finely chopped shallot (from 1 shallot)
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1 1/4 tsp. kosher salt
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1/4 tsp. freshly ground black pepper
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1 large bulb fennel, trimmed, cored, and very thinly sliced (about 2 1/2 cups), fronds reserved for garnish
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1 medium Granny Smith, Golden Delicious, or Mutsu apple, cored, quartered, and very thinly shaved, preferably using a mandoline (about 1 3/4 cups)
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1 medium Honeycrisp, Fuji, or Braeburn apple, cored, quartered, and very thinly shaved, preferably using a mandoline (about 1 3/4 cups)
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2 medium stalks celery, very thinly sliced (3/4 cup)
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1/2 cup chopped toasted pecans
Directions
Prepare the dressing:
In a large bowl, whisk together olive oil, sherry vinegar, whole-grain mustard, maple syrup, shallot, salt, and pepper.
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Photography by Greg Dupree, Prop Styling by Claire Spollen, Food Styling by Emily HallIncorporate the apples and vegetables:
Gently toss the fennel, apples, and celery until they are evenly coated with the dressing.
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Photography by Greg Dupree, Prop Styling by Claire Spollen, Food Styling by Emily HallPlate and garnish the salad:
Move the mixture to a serving platter. Sprinkle with toasted pecans and decorate with reserved fennel fronds.
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Greg Dupree, Prop Stylist: Claire Spollen, Food Stylist: Emily HallPreparation Tip: The vinaigrette can be prepared in advance and stored in the refrigerator for up to 3 days. Ensure to whisk it thoroughly before tossing it with the fennel and apples.
Nutritional Information (per serving)
| 211 | Calories |
| 16g | Fat |
| 18g | Carbs |
| 2g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 211 | |
| % Daily Value * | |
| Total Fat 16g | 20% |
| Saturated Fat 2g | 9% |
| Cholesterol 0mg | 0% |
| Sodium 342mg | 15% |
| Total Carbohydrate 18g | 7% |
| Dietary Fiber 6g | 20% |
| Total Sugars 11g | |
| Protein 2g | 5% |
| Vitamin C 13mg | 15% |
| Calcium 66mg | 5% |
| Iron 1mg | 6% |
| Potassium 541mg | 12% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
