Fennel Apple Salad

  • serves 4
Michael Smith
Michael Smith Chef at Home

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don?t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

322 Ratings
Directions for: Fennel Apple Salad


For the Vinaigrette:

2 granny smith apples, quartered and cored.

1 cup of cider vinegar

2 Tbsp brown sugar

1 heaping tbsp of Dijon mustard

1 cup of olive oil

Salt and pepper

For the Salad:

1 bulb of fresh fennel, sliced thinly and fronds reserved

1 granny smith apple, sliced thinly


For the Vinaigrette:

1. To make the vinaigrette, place 2 granny smith apples, cider vinegar, brown sugar and mustard in a small saucepan and cook until soft. Puree with olive oil and season with salt and pepper.

For the Salad:

1. Put the sliced fennel, fennel fronds and sliced granny smith apple in a large salad bowl and toss with a few spoonfuls of the warm apple vinaigrette.

See more: Picnic, Fruit, North American, Salad, Vegetables


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