Appetizer: United States – Shaved Fennel & Apple Salad with Lemon-Dijon and Pecorino

Serving Size: 4

Approximate Time

Prep 20 min

Cook 7 min

Additional 10 min

Total 37 min

Ingredients

1 large fennel bulb, trimmed and cored, thinly shaved (fronds reserved)
1 large crisp apple (Granny Smith or Honeycrisp), thinly sliced
2 celery stalks, thinly sliced on the bias
4–6 radishes, thinly shaved
1 / 3 cup (35 g) walnuts, toasted and roughly chopped
1 / 3 cup (30 g) Pecorino Romano, shaved with a peeler
3 tbsp (45 ml) fresh lemon juice
1 tbsp (15 ml) white wine vinegar
2 tsp Dijon mustard
1 tsp honey
4 tbsp (60 ml) extra-virgin olive oil
1 tsp lemon zest
1 / 2 tsp fine sea salt, plus more to taste
1 / 4 tsp freshly ground black pepper
2 tbsp (8 g) chopped fennel fronds

Instructions

Heat oven to 350°F (175°C). Spread walnuts on a small tray and toast 5–7 minutes until fragrant; cool, then roughly chop.
In a bowl, whisk lemon juice, white wine vinegar, Dijon, honey, sea salt, and black pepper. Slowly stream in olive oil, whisking until emulsified.
Using a mandoline or sharp knife, shave the fennel, apple, celery, and radishes. Add the apple to the dressing first and toss to prevent browning.
Add fennel, celery, and radishes to the bowl; toss to coat. Let sit 5–10 minutes to gently soften and meld flavors.
Fold in lemon zest and most of the fennel fronds. Adjust seasoning with salt and pepper to taste.
Plate the salad, then scatter toasted walnuts and shaved Pecorino over the top. Finish with the remaining fennel fronds and serve immediately.