Fennel and Apple Salad

Simple and tasty. This salad might be the best salad I’ve ever made. Either that, or I just really, really love fresh thyme in lemony dressed salads. Actually, it’s probably both. I originally made this about a week and half ago as part of a meal for a dinner date; she liked it so much that I’m sure it was one of the deciding factors in wanting to see me again!

Fennel is kind of a funky looking vegetable, but don’t be afraid of it. What you want is the large white bulb part. Cut the greenish stalks off and discard them, but keep the leafy little fronds and use them as a garnish for the salad. The fronds are pretty looking and retain some the anise flavour of the vegetable. Take the layered bulb, cut it in half, and then remove the tough inner core at the base with your knife.

¼ cup pine nuts
½ bulb fennel, cut into thin strips (a little more than 2 cups)
1 small apple (I used a Gala apple), cut into matchstick sized pieces (about 1 1/2 cups)
1½ tablespoons fresh thyme, minced
Small handful fresh parsley, chopped
Juice of half a lemon (or a bit less, mine was super lemony)
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper, to taste

1. In a small skillet over medium-low heat, toast the pine nuts until fragrant and beginning to brown. Remove from heat and transfer to a small bowl.
2. In a large bowl, combine all the ingredients (including the toasted pine nuts) with a big pinch of salt and a few turns from your pepper mill. Gently toss it all together with your fingers.
3. Arrange each serving on your plate or bowl and garnish with a few of the leafy fennel fronds.
Servings: 2 to 4


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My name is Ross. I'm a food loving vegan and these are some of my recipes. I'm also the owner of Hot Beans vegan takeout in Kensington Market, Toronto. Check out my 'about' page for more info. Enjoy!

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All images and recipes (unless otherwise noted) Copyright © Ross Corder and Vegan Eats Blog, 2009-2013. All rights reserved. Please do not re-post or otherwise duplicate without permission. Thanks! Also, the "gluten-free" recipe tag is meant primarily for cataloging purposes and does not necessarily ensure that the recipe is completely gluten-free. Be careful to read the labels of any pre-packaged products to ensure that they are indeed gluten-free!

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