Apple, Fennel, Celery & Toasted Walnut Salad

| Mary van der Kruik
Serving size:3
Prep Time:
Total Time:
Apple, Fennel, Celery & Toasted Walnut Salad

This salad is simple to make, looks great on a platter or simply tossed in a big bowl.

Salad

  • 1 tbsp lemon juice
  • 2 small apples, thinly sliced
  • 5 oz baby spinach
  • 1 cup micro greens
  • 3 stalks of celery, thinly sliced
  • 1 cup thinly sliced fennel
  • 2 tbsp fennel fronds
  • 1/2 cup toasted walnuts
  1. Fill a large mixing bowl with cold water. Add the tablespoon of lemon juice and the apple slices. This will keep the apples from browning.
  2. Spread the baby spinach and micro greens out on a large platter, scatter the sliced celery, fennel, fennel fronds, and walnuts over the top of the greens.
  3. Remove the apples from the lemon water and dry in a salad spinner or with paper towels. Tuck the apple slices in between the spinach leaves and across the top of the salad.

    Dressing

    • 4 tbsp extra virgin olive oil
    • 21/2 tbsp apple cider vinegar
    • 1 tbsp coarsely chopped tarragon
    • 2 tsp freshly squeezed lemon juice
    • 1/4 tsp sugar
    1. In a mason jar combine the olive oil, apple cider vinegar, tarragon, lemon juice, and sugar. Seal the lid tightly and shake vigorously until the mixture is emulsified. Serve immediately.

    For the full post, visit Beard + Bonnet.