Apple-Fennel Salad Recipe

Ingredients

This salad is designed to serve 8 people. The ingredient amounts listed are for the original yield. Adjust quantities as needed, but the preparation steps remain the same.

• 3 tablespoons mayonnaise
• 2 tablespoons cider vinegar
• 2 tablespoons finely chopped fresh dill
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Pinch of sugar
• 4 medium Granny Smith apples, thinly sliced or shaved
• 1 medium fennel bulb, cored and shaved
• 3 stalks celery, thinly sliced
• 1/2 cup walnuts, toasted and chopped
• 1/2 cup crumbled ricotta salata or shaved Parmesan cheese

Directions

1. In a small bowl, whisk together mayonnaise, cider vinegar, dill, salt, pepper, and a pinch of sugar until smooth to create the dressing.
2. In a large mixing bowl, combine the sliced apples, shaved fennel, sliced celery, toasted walnuts, and ricotta salata.
3. Pour the dressing over the salad and gently toss until all ingredients are evenly coated.
4. Serve immediately or cover and chill for up to 4 hours before serving to allow flavors to meld.

Cooks Note

This salad can be prepared ahead of time. Cover and refrigerate for up to 4 hours before serving, making it perfect for entertaining or a fresh make-ahead dish.

Nutrition Facts (per serving)

• Calories: 161
• Total Fat: 10g (13% DV)
• Saturated Fat: 2g (10% DV)
• Cholesterol: 8mg (3% DV)
• Sodium: 234mg (10% DV)
• Total Carbohydrate: 15g (5% DV)
• Dietary Fiber: 4g (13% DV)
• Total Sugars: 9g
• Protein: 4g (7% DV)
• Vitamin C: 3mg (4% DV)
• Calcium: 81mg (6% DV)
• Iron: 1mg (3% DV)
• Potassium: 267mg (6% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is based on available data and may vary.

History and Origin of Apple-Fennel Salad

The Apple-Fennel Salad is a relatively modern creation that blends the crisp sweetness of apples with the anise-like flavor of fennel. While apples have been a staple in European and North American diets for centuries, fennel was primarily used in Mediterranean cuisine for its aromatic qualities. The combination of these ingredients likely emerged in the late 20th century as chefs and home cooks experimented with lighter, more refreshing salads that balanced sweetness, crunch, and herbal notes. Its rise in popularity is closely linked to the increasing interest in seasonal and local produce, particularly in American and European kitchens.

Regional Variations

Though the base concept of an Apple-Fennel Salad remains consistent, regional variations add unique touches. In Italy, it is common to include shaved Parmesan or Pecorino cheese, reflecting local cheese traditions. In the United States, creamy dressings made with mayonnaise, yogurt, or cider vinaigrette are favored, often accompanied by nuts like walnuts or pecans for extra texture. Northern European versions may incorporate fresh herbs such as dill or chives, emphasizing bright, herbaceous flavors over creamy textures. Each region adapts the salad to complement local tastes and available produce, making it a versatile dish with subtle cultural differences.

How It Differs from Similar Salads

Apple-Fennel Salad distinguishes itself from other fruit and vegetable salads through its distinctive flavor combination and texture contrast. Unlike traditional Waldorf salads, which primarily combine apples, celery, and walnuts in a mayonnaise-based dressing, the addition of fennel introduces a crisp, slightly licorice-like taste. Compared to simple apple or celery salads, this dish balances sweetness, herbaceous notes, and a creamy or tangy dressing, making it more layered and aromatic. Its use of ricotta salata or Parmesan cheese also sets it apart, offering a salty counterpoint to the natural sweetness of the apples.

Typical Serving Contexts

Apple-Fennel Salad is versatile and often served as a starter or side dish. It pairs beautifully with roasted meats, poultry, or fish, providing a refreshing contrast to richer main courses. It is also popular in buffet-style meals, brunch spreads, and holiday gatherings due to its visual appeal and easy preparation. Many restaurants include it as a seasonal offering in the spring and fall when both apples and fennel are at their peak. Additionally, it is sometimes served as a light lunch or picnic salad, making it ideal for casual and formal occasions alike.

Interesting Facts

• Fennel has been cultivated for over 4,000 years and was historically believed to have medicinal properties, including aiding digestion.
• Granny Smith apples, often used in this salad, were first cultivated in Australia in the 1860s and are prized for their tartness and crisp texture.
• The combination of apples and fennel is considered both visually appealing and nutritionally balanced, offering fiber, vitamins, and antioxidants in one dish.
• Adding toasted walnuts or other nuts not only provides crunch but also enhances the salad's healthy fat content, making it more satiating.
• Apple-Fennel Salad has been featured in contemporary cookbooks as a modern twist on traditional fruit salads, showcasing how simple ingredients can be elevated into gourmet dishes.

FAQ about Apple-Fennel Salad Recipe