Crisp raw salad of shaved fennel, apple, and celery dressed with a light vinaigrette, topped with crumbled blue cheese and toasted walnuts.
Toss apple slices with lemon juice immediately after slicing to prevent oxidation and browning. Toast walnuts in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until fragrant and lightly browned. Cool before adding to salad.
Assemble salad just before serving to keep fennel and celery crisp; the dressing will soften them over time. For a creamier salad, whisk a small amount of crème fraîche or Greek yogurt into the vinaigrette.
Ingredients
Scale
Measurement units
- 1 large fennel bulb
- 3 celery stalks
- 1 large apple (Granny Smith or Honeycrisp; toss with lemon juice to prevent browning)
- ¾ cup walnuts
- ½ cup blue cheese
- 2 cups arugula (add if desired for peppery greens)
- 2 tbsp lemon juice
- 3 tbsp extra-virgin olive oil
- ½ tsp Dijon mustard
- salt
- black pepper
Ingredients
Scale
Measurement units
- 1 large fennel bulb
- 3 celery stalks
- 1 large apple (Granny Smith or Honeycrisp; toss with lemon juice to prevent browning)
- ¾ cup walnuts
- ½ cup blue cheese
- 2 cups arugula (add if desired for peppery greens)
- 2 tbsp lemon juice
- 3 tbsp extra-virgin olive oil
- ½ tsp Dijon mustard
- salt
- black pepper
Instructions
Toast the walnuts
Heat a dry skillet over medium heat.
Add walnuts (¾ cup) and toast, stirring frequently, until fragrant and lightly browned.
Transfer to a plate to cool.
Equipment: skillet or toaster oven
Prepare the vegetables
Trim fennel bulb (1 large), remove the core, and thinly slice lengthwise on a mandoline or with a sharp knife.
Thinly slice celery stalks on the bias.
Core 1 large apple and thinly slice it, then immediately toss with lemon juice (2 tablespoon) to prevent browning.
Equipment: mandoline or sharp knife
Make the vinaigrette
In a small bowl, whisk together Dijon mustard (½ teaspoon), extra-virgin olive oil (3 tablespoon), and the remaining lemon juice from apple toss.
Season with salt and black pepper to taste.
Equipment: small bowl, large bowl
Assemble the salad
In a large bowl, combine the sliced fennel, celery, apple with its lemon juice, and arugula (2 cup) if desired.
Pour the vinaigrette over the vegetables and toss gently to coat.
Divide among serving plates and top each portion with crumbled blue cheese (½ cup) and toasted walnuts.
Equipment: large bowl, small bowl
Before you cook
Cook notes
- • Toss apple slices with lemon juice immediately after slicing to prevent oxidation and browning.
- • Toast walnuts in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until fragrant and lightly browned. Cool before adding to salad.
- • Assemble salad just before serving to keep fennel and celery crisp; the dressing will soften them over time.
- • For a creamier salad, whisk a small amount of crème fraîche or Greek yogurt into the vinaigrette.
- • Fennel fronds (feathery tops) can be reserved and scattered over the finished salad as a garnish.
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