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Fennel, Arugula & Green Apple Salad With Marcona Almonds, Parmesan & Golden Raisins


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Rate this recipe 4.2/5 (9 Votes)


  • 1/4 cup Sherry vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 large shallots, thinly sliced
  • 1 clove garlic, minced
  • 3/4 cup extra-virgin olive oil
  • 1 large head frisée, torn into bite-size pieces
  • 2 large bulbs fennel, stalks and outer layers removed and very thinly sliced
  • 2 Granny Smith apples, thinly sliced
  • 1 cup salted Marcona almonds, toasted
  • 1 cup golden raisins
  • 1 cup coarsely grated Parmesan cheese
  • 1 cup celery, thinly sliced crosswise
  • 1/2 pound baby arugula
  • 3/4 teaspoon fennel pollen (optional)


Adapted from


Step 1

Place Sherry vinegar, salt, black pepper, shallots and garlic into a lidded jar, close and shake. Add extra-virgin olive oil and shake again.

In a large bowl, combine frisée, fennel slices, Granny Smith apple slices, Marcona almonds, golden raisins, Parmesan cheese, celery slices, baby arugula and fennel pollen (optional).

Add enough dressing to moisten and flavor and toss to lightly coat salad. Season with more salt and pepper if needed.

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