Description
A refreshing Italian-style salad with thinly sliced apples, celery, and fennel, finished with walnuts and Parmigiano Reggiano PDO.
Ingredients
Scale
- 1 lemon
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 fennel bulb, thinly sliced
- 3 Granny Smith apples, halved, cored, and thinly sliced
- 3 celery stalks, thinly sliced
- 1/2 cup honey roasted walnuts, coarsely chopped
- 1/4 cup shaved Parmigiano Reggiano PDO
Instructions
- Juice the lemon to yield about 3 tablespoons of juice and set aside.
- Combine lemon juice, olive oil, salt, and pepper in a jar and shake until blended.
- Thinly slice the fennel, apples, and celery using a mandolin.
- Add the vegetables to a large bowl and toss gently with the dressing.
- Top with walnuts and Parmigiano Reggiano just before serving.
Notes
- Depending on preference, the dressing can be doubled.
- This salad is best served immediately and does not store well.
- Prep Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 308
- Sugar: 10.2 g
- Sodium: 550.6 mg
- Fat: 25.2 g
- Saturated Fat: 5.1 g
- Unsaturated Fat: 19.4 g
- Trans Fat: 0 g
- Carbohydrates: 18.7 g
- Fiber: 4.9 g
- Protein: 4.9 g
- Cholesterol: 5.4 mg