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Apple and Fennel Salad

A vibrant and crunchy salad featuring sweet apples, refreshing fennel, and tangy pickled onions, topped with toasted almonds for a delightful texture.
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Prep Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pickled Onions
  • 1 medium red onion Adds a sharp sweetness that softens beautifully when pickled.
  • 1/2 cup apple cider vinegar Offers a tangy flavor that elevates the shredded onions.
  • 1 tablespoon honey (or maple syrup) Sweetens the pickling liquid and balances the acidity.
  • 1 teaspoon salt Enhances all the flavors in the salad, making them more vibrant.
For the Salad
  • 2 bulbs fennel Their crispness and anise flavor provide a refreshing crunch.
  • 2 medium apples Adds a juicy sweetness that complements the salad's ingredients.
  • 1/2 cup toasted almonds Brings in a rich, nutty flavor and crunchy texture.
  • 1/4 cup chopped fresh parsley Adds a burst of color and fresh herbal notes.
  • 1/4 cup extra virgin olive oil Enhances flavors and adds a silky richness to the dressing.
  • 1 tablespoon lemon juice Brightens the salad with a zesty freshness.

Method
 

Preparation of Pickled Onions
  1. Cut the red onion into thin slices.
  2. In a bowl, whisk together the apple cider vinegar, honey, and salt until well combined.
  3. Add the sliced onion to the vinegar mixture, ensuring that each piece is fully covered.
  4. Allow the onions to sit for at least 1 hour to become softened and absorb the flavors.
Preparation of Salad
  1. Using a mandolin or sharp knife, finely slice the fennel bulbs into very thin pieces.
  2. Wash the apples thoroughly, cut them into quarters, and remove the core before slicing them thinly.
  3. In a large salad bowl, mix together the sliced fennel, apple, halved almonds, and pickled onions.
  4. In a small bowl, whisk together the extra virgin olive oil, lemon juice, chopped parsley, and salt.
  5. Toss the salad with the dressing to ensure even coverage.
  6. Sprinkle fresh parsley on top before enjoying this fresh, vibrant salad.

Notes

This salad can be made in advance. The pickled onions can be stored for up to one week. Dress the salad just before serving for best flavor.