Shaved Fennel, Apple and Parmesan Salad with Lemon

Steps

1. Step 1

   Heat the oven to 350°F. Spread the hazelnuts on a small baking sheet and toast until fragrant and lightly browned, 8 to 10 minutes. Tip them onto a clean kitchen towel, rub off the loose skins, then roughly chop and set aside to cool.

   10 min · 350°F

   • 1/3 cup hazelnuts
2. Step 2

   In a large bowl, whisk together the lemon juice, lemon zest, Dijon mustard and honey with a good pinch of salt. Whisking constantly, pour in the olive oil in a slow stream so the dressing comes together. Season with black pepper.

   5 min

   • 3 tbsp lemon juice
   • 1 tsp lemon zest
   • 1 tsp Dijon mustard
   • 1/2 tsp honey
   • 5 tbsp extra-virgin olive oil
   • salt
   • black pepper
3. Step 3

   Halve each fennel bulb through the root and cut away the tough core. Slice the halves as thinly as you can, ideally on a mandoline, about 1/16 inch thick. Chop a small handful of the reserved fronds and set aside. Add the sliced fennel to the bowl with the dressing and toss; letting it sit while you prep the rest softens it slightly.

   8 min

   • 2 fennel bulbs (about 1 1/2 lb total)
4. Step 4

   Cut the apple into thin matchsticks or slice it thinly (skin on) and add it to the bowl along with the celery, parsley and chopped fennel fronds. Toss to coat everything in the dressing.

   5 min

   • 1 crisp apple, such as Honeycrisp or Granny Smith
   • 2 celery stalks
   • 1/3 cup flat-leaf parsley leaves
5. Step 5

   Taste and adjust with salt, pepper or a squeeze more lemon. Pile onto a platter, scatter over the shaved Parmesan and toasted hazelnuts, and serve right away while the fennel and apple are still crisp.

   3 min

   • 1/3 cup hazelnuts
   • 2 oz Parmesan

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026