Fennel-Apple Salad

Name: Fennel-Apple Salad
Ingredients: 1 teaspoon Dijon mustard; Salt and pepper; 3 tablespoons fresh lemon juice; 1/4 cup vegetable oil; 1/4 cup olive oil; 1 teaspoon grated lemon zest; 1 large fennel bulb (about 1 1/2 lb.), stems trimmed, fronds reserved; 1 large Granny Smith apple, cored and thinly sliced; 1/4 red cabbage, thinly sliced; 1 celery rib, thinly sliced; 2 ounces Parmesan, thinly shaved (1 cup loosely packed)

11 ingredients

3 steps

Ingredients

1 teaspoon Dijon mustard
Salt and pepper
3 tablespoons fresh lemon juice
1/4 cup vegetable oil
1/4 cup olive oil
1 teaspoon grated lemon zest
1 large fennel bulb (about 1 1/2 lb.), stems trimmed, fronds reserved
1 large Granny Smith apple, cored and thinly sliced
1/4 red cabbage, thinly sliced
1 celery rib, thinly sliced
2 ounces Parmesan, thinly shaved (1 cup loosely packed)

Directions

1

In a large bowl, whisk mustard, 1/4 tsp. salt, a pinch of pepper and 2 Tbsp. lemon juice until salt dissolves. Slowly add oils, whisking until blended and thickened. Season with additional salt and pepper if desired. Stir in lemon zest.
2

Peel off tough outer layers of fennel bulb and cut in half. Remove tough core and thinly slice each half. (You should have about 6 cups, loosely packed.) Add to bowl with dressing.
3

Toss apple slices with remaining 1 Tbsp. lemon juice. Add to bowl along with cabbage and celery. Toss salad to coat all ingredients with dressing. Top with Parmesan shavings and serve.