Appetizer: United States – Apple-Fennel Slaw Cups with Maple Dijon

Serving Size: 4

Approximate Time

Prep 20 min

Cook 3 min

Additional 10 min

Total 33 min

Ingredients

1 small fennel bulb, cored and very thinly sliced (about 2 cups / 130 g)
1 crisp apple (e.g., Honeycrisp), cut into matchsticks (about 1 1 / 2 cups / 180 g)
4 radishes, very thinly sliced
2 tbsp (30 ml) chopped fresh parsley
2 tbsp (30 ml) chopped fennel fronds (optional, for garnish)
12 small butter lettuce leaves, rinsed and patted dry
1 / 4 cup (30 g) chopped toasted walnuts (optional)
1 tbsp (15 ml) fresh lemon juice (to toss with apple)
2 tbsp (30 ml) apple cider vinegar
1 1 / 2 tbsp (22 ml) Dijon mustard
1 tbsp (15 ml) pure maple syrup
2 tbsp (30 ml) extra-virgin olive oil
1 / 4 tsp kosher salt, plus more to taste
1 / 8 tsp freshly ground black pepper
Pinch celery seed (optional)

Instructions

Toast the walnuts in a dry skillet over medium heat until fragrant and lightly golden, 3–4 minutes. Transfer to a plate to cool (if using).
Whisk the dressing: in a small bowl, combine apple cider vinegar, Dijon, maple syrup, olive oil, salt, pepper, and celery seed (if using) until smooth and emulsified.
Prep the produce: thinly slice fennel and radishes; cut apple into matchsticks. Toss the apple with lemon juice to prevent browning.
In a large bowl, combine fennel, apple, radishes, and parsley. Pour in the dressing and toss to coat. Adjust salt and pepper to taste. Fold in toasted walnuts, if using.
Arrange butter lettuce leaves on a platter. Spoon the slaw into the leaves, packing lightly so they hold their shape.
Garnish with fennel fronds (if using) and serve immediately, or chill the dressed slaw for 10 minutes before filling the cups for extra crispness.