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Fennel-Green Apple Salad with Parmesan


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  • 3 Tbl fresh lemon juice
  • 1 tsp minced shallot
  • 1 tsp Dijon mustard
  • 1/4 cup olive oil
  • 1 large fennel bulb, trimmed, halved lengthwise, cored, sliced crosswise
  • 1 head Belgian endive, cleaned, cored, and thinly sliced crosswise
  • 1 green apple, cored, and very thinly sliced in lemon water to prevent browning
  • 2 oz block of parmesan, pecorino or other hard grating cheese



Step 1

1. Whisk lemon juice, shallot, and mustard in a small bowl.
2. Gradually whisk in oil.
3. Season with salt and generous amount of pepper. Place fennel and endive in a large serving bowl.
4. Add dressing; toss to coat.
5. Season with salt and peper.
6. Shave parmesan in large curles, using a vegetable peeler, over the top of the salad.
7. Toss apples into salad and serve.

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