Inspired by one of my favorite now-shuttered Chicago restaurants, Cafe Marie Jeanne (RIP), this bright, crunchy salad is a great digestive aid before a big decadent meal. Fennel is purported to have all kinds of medicinal qualities, including being anti-inflammatory and reducing bloating.
The granny smith apples keep the salad fresh and not too sweet. The hazlenuts and parmesan add richness and fat to balance out the crisp fennel and apples. Sans parmesan, this salad can be made vegan by swapping out cashew yogurt in the dressing.
This salad tastes best when everything is kept cold in the refrigerator. If you have to make it ahead, slice your fennel and apples ahead of time and keep them covered in a bowl of water and lemon juice in the fridge. Toss the salad in the dressing just before serving.
fennel & apple salad with toasted hazelnuts
Serves: 4
Prep Time: 20 min
Cook Time: 12 min
for the dressing
- 1/4 cup plain yogurt
- 1/4 cup extra virgin olive oil
- the juice of one lemon (or 3-4 tbsp)
- a small spoonful of dijon mustard
- salt & pepper to taste
for the salad
- a large handful of hazelnuts
- 1 fennel bulb, quartered, fronds reserved
- 2 granny smith apples, quartered and cores removed
- 1/4 cup parmesan block, shaved
- Preheat oven to 350°F/175°C. Arrange hazelnuts on a large baking sheet and bake for 10-12 minutes, until brown and fragrant.
- Spread a large kitchen towel out and pour the hot hazelnuts into the towel. Fold over each corner of the towel until the nuts are encased, and massage vigorously until the skins come loose. Discard skins and lightly crush the nuts, set aside.
- Combine dressing ingredients in a mason jar or blender bottle and shake until emulsified. Reserve in the refrigerator.
- Using a mandoline slicer, thinly slice the fennel bulb and apple quarters.
- Toss or drizzle the salad with the dressing and top with the hazelnuts, parmesan shavings, and fennel fronds.
