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Plant-Based

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

Servings
4

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.

Nutrition Information

  • Calories 0
  • Carbohydrate Content 0 g
  • Cholesterol Content 0 mg
  • Fat Content 0 g
  • Fiber Content 0 g
  • Protein Content 0 g
  • Saturated Fat Content 0 g
  • Sodium Content 0 mg
  • Sugar Content 0 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g