This apple salad with celery and fennel is one among my favourite fall salad recipes. Its creamy dressing and toasted pecans make it an ideal facet dish or vacation salad!
When fall hits, I begin craving this crispy inexperienced apple salad recipe. It’s extremely straightforward to make and has one among my favourite creamy salad dressings. It’s nice all through fall and completely good on the desk for Thanksgiving.
I can’t wait so that you can do that straightforward recipe. For extra fall salads, see our farro salad with apples, tahini kale salad, and this heat apple and cabbage salad.
Key Substances
- Apples: I like tart Granny Smith apples for this salad, however any number of crunchy apples works nicely.
- Celery and Fennel: For those who aren’t acquainted with uncooked celery and fennel in salads, hear me out. It’s scrumptious! You’ll shortly peel the celery, which removes any stringy bits, after which slice them skinny for the salad. The fennel provides a lightweight licorice (or anise) crunch. Severely, it’s one among my favourite salads proper right here!
- Inexperienced Onion and Contemporary Dill: I like tossing chopped contemporary dill and sliced inexperienced onions for much more contemporary taste. You may also use chives or mint.
- Nuts: I exploit pecans within the images, however pistachios, walnuts, and hazelnuts are nice right here. Toast them briefly first earlier than you add them to the apples. Candied pecans can be wonderful, too!
- Creamy Dressing: This salad dressing is zippy and creamy. I make it with Dijon mustard, apple cider vinegar, maple syrup, olive oil, and crème fraîche. Crème fraîche tastes like a creamy, barely much less tangy bitter cream. For those who don’t have it available, mayonnaise, bitter cream, and even plain yogurt will work as a replacement.
The way to Make Apple Salad
It takes solely about 10 minutes to make the salad, and it retains surprisingly nicely within the fridge. I used to be frightened the apples wouldn’t maintain nicely, however since we add a wholesome quantity of apple cider vinegar to the dressing, they keep crisp for a day or two within the fridge.
To deliver this salad collectively, you’ll slice the apples, peel and slice the celery, and slice the fennel. When prepping the fennel, take away the core first, then thinly slice from there.
Toss every little thing into an enormous salad bowl and toss with the creamy dressing I make by whisking the dressing components till blended. And that’s it! Simple creamy apple salad that’s good for tonight or served as a vacation facet! It’s particularly good with pork, like our skillet pork chops or this roasted pork tenderloin.
Severely Good Apple Salad
Who stated you want lettuce to make a salad? This apple salad with celery and fennel is crisp, contemporary, creamy, and scrumptious. Serve this on the facet or as a mattress for grilled or roasted meats. I additionally love topping it with roasted root greens or squash to maintain it vegetarian. We love utilizing a crisp apple like Granny Smith, Fiji, or Honeycrisp.
4 Servings
You Will Want
Apple Salad
2 medium apples, cored and thinly sliced
3 celery stalks, peeled and sliced
1 fennel bulb, cored and thinly sliced
1 scallion, finely chopped
1/4 cup contemporary dill, finely chopped
1/2 cup pecans, hazelnuts, or walnuts, flippantly toasted
Salad Dressing
1 tablespoon Dijon mustard
3 tablespoons apple cider vinegar
1 teaspoon maple syrup
3 tablespoons extra-virgin olive oil
2 tablespoons crème fraîche
Salt and contemporary floor pepper to style
Instructions
1Whisk collectively the mustard, vinegar, and maple syrup in a big salad bowl till blended. Steadily add the oil, whisking always, till the dressing seems to be nicely blended and creamy.
2Whisk within the crème fraîche, a pinch of salt, and some grinds of contemporary floor black pepper. Style and alter with further salt, vinegar, or maple syrup if obligatory.
3Add the sliced apples, celery, fennel, scallion, dill, and the nuts. Toss nicely.
4If in case you have any fennel fronds (the wispy tops of the fennel stalk that look just like dill), scatter a number of over the salad, then serve.
Adam and Joanne’s Ideas
- Prepping the celery: Peeling celery removes the robust, generally stringy outer floor. Use a vegetable peeler to peel every stalk till the outer layer is clean.
- Substituting crème fraîche: Use mayo, bitter cream, or plain yogurt. Chances are you’ll want to regulate the maple syrup barely.
- Toasting the nuts: Unfold them in a fair layer on a sheet pan and slide them right into a 350°F oven. Toast 6 to eight minutes or till they odor toasty, shaking the pan midway throughout cooking.
- Non-obligatory add-ins: Attempt tossing in some chopped kale or spinach, including further punch and creaminess with cheese (blue cheese or goat cheese is ideal), or crumble in some cooked bacon or pancetta.
- The vitamin details offered beneath are estimates.
Diet Per Serving
Serving Measurement
1/4 of the recipe
/
Energy
226
/
Whole Fats
17.3g
/
Saturated Fats
2.4g
/
Ldl cholesterol
3.5g
/
Sodium
123g
/
Carbohydrate
18.2g
/
Dietary Fiber
4.3g
/
Whole Sugars
12.7g
/
Protein
1.9g
