Looking for something light with a distinctly fall flavor? Look no further! This crisp apple fennel salad makes a wonderful side dish to breaded pork chops, roast, or maple chicken thighs.
- 6 celery ribs
- 4 apples, cored and quartered (use tart apples such as Granny Smith or McIntosh)
- 1 fennel bulb, halved and cored
- 1/4 cup olive oil
- 8 ounces Parmesan cheese
- 1/4 cup hazelnuts, toasted and chopped (can also use walnuts)
- Juice of 1 lemon
- Pepper to taste
|1. Shave or cut the celery, apples, and fennel into thin slices using a mandoline slicer or very sharp knife. Transfer to a large bowl.|
|2. Combine olive oil and lemon juice; drizzle over salad. Toss to coat.|
|3. Shave Parmesan into thin strips (a vegetable peeler works great for this step!). Add Parmesan and hazelnuts to salad; gently toss.|
|4. Season with pepper to taste, and enjoy!|
- This salad doesn't sit well due to the browning of the apples. While the lemon juice does help delay the browning, we don't recommend making this salad more than 30 minutes prior to serving.