Crunchy Fennel Salad with Apple and Radish

Fennel is one of the most versatile vegetable, yet it is often overlooked in the kitchen. It can be eaten raw or cooked. Because of its slightly sweet and anise flavour, it can be used as an herb or more frequently as a vegetable. 

This colourful and refreshing salad with fennel, peppery radish, sweet apple and toasted walnuts gives you a lot of texture. It’s the perfect side dish for roast meat, any roast meat in fact, and so simple to make. 

Ingredients 

1 large fennel

bulb 

1 bunch of small red radish

1 red apple 

1 tbsp. sugar

2 tbsp. walnut or olive oil

1 tbsp. fresh lemon or lime juice  

1 handful toasted walnuts

salt and pepper 



For the Salad

Toast the walnuts in a pan until they are fragrant. Keep an eye on them while toasting, as they can get easily burned, if you don’t stir them regularly. Chop them roughly and set aside. Shred the fennel into fine strips, save the fennel fronds for the garnishing later. Then slice the radish finely and julienne the apple. 

For the dressing 

In a small bowl, put the freshly squeezed lemon juice, sugar, salt and walnut oil, and mix well until everything is dissolved. Adjust the seasoning to your taste.  

Put the shredded fennel, radish and apple into a large mixing bowl, pour the dressing on top and toss. Bring the salad onto a plate, garnish it with young fennel fronds and sprinkle it with the chopped walnuts. Bon appétit!