Apple and Fennel Salad with Shaved Parmigiano and Black Currants

Get into the autumn mood with an apple salad that is perfect for a quick and healthy lunch that won't leave you feeling hungry throughout the remainder of the workday.
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Apple and Fennel Salad with Shaved Parmigiano and Black Currants image

For more clean recipes, check out Chef Nathan Lyon's latest cookbook Great Food Starts Fresh, which features over 135 recipes organized by season.

  • 4Servings

Ingredients

  • 1 large apple, unpeeled (preferably Braeburn, Fuji, or Honeycrisp)
  • 1 large fennel bulb
  • 1 medium shallot, peeled and diced small (3 tablespoons)
  • 1/4 cup black currants
  • 1 tablespoon white wine vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1/3 cup toasted, salted walnut pieces
  • 1/4 cup finely chopped Italian flat-leaf parsley
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Parmigiano-Reggiano cheese, not pre-grated, for serving

Preparation

  1. Slice the apple and fennel bulb into French-fry strips on a mandoline, for approximately two cups apple and two cups fennel.
  2. Toss together the apple, fennel, shallot, currants, vinegar, lemon juice, walnuts, and parsley in a medium bowl. Drizzle in 1 tablespoon of olive oil, and gently fold to combine. Season to taste with salt and pepper.
  3. To serve, divide the salad among 4 large plates and drizzle extra-virgin olive oil over each salad. Lastly, using a vegetable peeler, top each serving with shavings of Parmigiano-Reggiano.