Shaved Fennel & Apple Salad
Shaved Fennel & Apple Salad
This salad is crisp, light, and refreshing—every ingredient plays a part in creating a perfectly balanced, delicious dish. Peppery arugula complements the sweet, cooling crunch of apple and fennel, while candied pecans add an irresistible touch of texture. A light, tangy Dijon vinaigrette ties all the flavors together.
Serve it as a bright, uplifting side dish, or add your favorite protein and enjoy it as a satisfying meal.
Serves 4-6
Ingredients
5 oz (142g) Baby Arugula
1 small Fennel Bulb, sliced thin
1 Honey Crisp Apple, core removed & sliced thin
1/2 cup (65g) Candied Pecans, roughly chopped
1/3 cup (35g) or more Shaved Vegan Parmesan
Freshly ground Pepper to taste
Garnish with roughly chopped fennel fronds.
Dijon Vinaigrette
1/3 cup (79ml) Good Olive Oil
1 Tbsp (15g) Dijon Mustard
1 Tbsp (15ml) Maple Syrup
1 Tbsp (15ml) Apple Cider Vinegar
1/2 Lemon Juiced (about 2 Tbsp / 30ml))
Salt & Pepper to taste
Candied Pecans
1 cup (130g) whole raw Pecans
1/3 cup (74g) Light Brown Sugar
2 Tbsp (30g) Vegan Butter
2 Tbsp (30ml) Water
1/4 tsp Salt
1.Toast the whole pecans in a hot dry pan. Making sure to move them around every so often to avoid burning. They are ready when they have slightly darkened in color and you can smell a warm nutty aroma. Set aside to cool.
2.In a wide pot or pan, on medium low heat, heat the sugar, butter, salt and water until the sugar is completely dissolved.
3.Toss the toasted pecans in the melted sugar mixture and coat well. Everything will thicken as it cooks. Cook for a minute or two and then spread out onto a lined baking sheet to completely cool. Store in an airtight contaner for up to 10 days.
Directions
1.Cut away the tops of the fennel, reserving some of the fronds for garnish. Using a mandolin for best results, very thinly slice the fennel bulb stopping at the hard core at the end. Place the fennel aside.
2.Core the apple and then using the mandolin or a sharp knife, cut very thin slices that are slightly thicker than the fennel. Place the apple slices into a bowl that has two cups of water mixed with 1 tsp salt. This will keep the apples from oxidizing and turning brown.
3. Make the vinaigrette by combining all of the ingredients in a jar and either shake well or use a whisk to emulsify. Set aside.
4.To a large bowl, add the arugula, fennel, apple slices that have been rinsed and patted dry, roughly chopped candied pecans and shaved parmesan. Season with freshly ground pepper to taste.
5.Right before serving, dress the salad with the vinaigrette and toss well or serve it on the side. Garnish the mixed salad with chopped fennel fronds.
