By Melissa Clark from New York Times Cooking
This bright and tangy salad is perfect for using fall produce from the Market! And with fennel, celery, apples and toasted walnuts, it’s a great foil for heavier fall meals. You can make the dressing a day ahead and store it in the fridge, but to keep it crunchy, don’t dress the salad until an hour before serving.
Ingredients
Yield:10 servings
- 3 tablespoons lemon juice, plus more to taste
- ½ teaspoon fine sea salt, plus more to taste
- Freshly ground black pepper
- ¼ cup extra-virgin olive oil
- 3 large fennel bulbs, thinly sliced on a mandoline
- 2 Granny Smith apples (or any crisp sweet apple), halved and cored, thinly sliced on a mandoline
- 3 celery stalks, thinly sliced on a mandoline
- ⅓ cup fennel fronds or roughly chopped parsley leaves
- ½ cup toasted walnuts
- 2½ ounces Parmesan, shaved with a vegetable peeler (about ⅔ cup)
Preparation
Step 1 In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
Step 2 In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.
Tip – Dressing can be made the day before serving. Store in the refrigerator. Toss with salad ingredients up to 1 hour before serving.