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Fennel Apple Salad with Walnuts

Servings 10
Author Emily Weeks, RDN, LD


  • 3 Tbsp lemon juice
  • 1/2 tsp sea salt
  • freshly ground black pepper
  • 1/4 cup extra virgin olive oil
  • 3 large fennel bulbs, thinly sliced on a mandoline
  • 2 Envy Apples, halved and cored, thinly sliced on a mandoline
  • 3 celery stalks, thinly sliced on a mandoline
  • 1/3 cup Fennel Fronds
  • 1/2 cup toasted walnuts
  • 5 oz baby arugula
  • 3 ounces parmesan, shaved with a vegetable peeler


  1. In a small bowl, whisk together the lemon juice, salt and pepper. Slowly drizzle in the olive oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and salt if needed. 

  2. In a large bowl, toss the dressing and fennel, apple and celery. Fold in fennel fronds and walnuts. Top with parmesan just before serving.