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Shaved Fennel Salad

Shaved Fennel Salad. A shaved fennel salad with red onion, green apple, an orange vinaigrette, thai chili and candied sunflower seeds on a white plate with a white napkin beside it.
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Crisp fennel salad with apple, red onion, Thai chili, candied sunflower seeds, and orange vinaigrette—bright, crunchy, and full of flavor.

Ingredients

Units Scale

Fennel Salad

  • 2 cups shaved fennel, about 1 large fennel bulb
  • 20 pieces of shaved Granny Smith apple
  • 1/4 cup shaved red onion
  • 2 teaspoons fresh thyme, chopped
  • 2 Thai chilis, thinly sliced

 

Orange Vinaigrette

  • 2 tablespoons lemon juice
  • 2 tablespoons white wine vinegar
  • 2 tablespoons orange marmalade
  • 1/4 cup olive oil
  • zest of 1 orange
  • kosher salt as needed to taste

 

Candied Sunflower Seeds

  • 1/4 cup sunflower seeds
  • 1 1/2 teaspoons white sugar
  • 1 1/2 teaspoons brown sugar
  • 1 teaspoons water
  • pinch of kosher salt

 

Instructions

Fennel Salad

  1. Shave the fennel.(See the note below for more detail.)
  2. Shave the Granny Smith apple. (See the note below for more detail)
  3. Shave the red onion.
  4. Toss the shaved fennel with the shaved Granny Smith apple, and shaved red onion.
  5. Arrange as individual salads or arrange the salad on a platter.
  6. Drizzle with the orange vinaigrette using 1 tablespoon of vinaigrette for an individual salad or 4 tablespoons for one large salad.
  7. Garnish with the fresh thyme, Thai chili and candied sunflower seeds.

 

Orange Vinaigrette

  1. In a small bowl, whisk together the lemon juice, white wine vinegar, orange marmalade, and olive oil until emulsified.
  2. Stir in the orange zest.
  3. Taste and adjust with kosher salt as needed.

 

Candied Sunflower Seeds

  1. Heat the oven to 325˚F.
  2. Line a small baking pan with parchment paper.
  3. Add the sunflower seeds to a small bowl. Sprinkle with the white and brown sugar.
  4. Add the water and a pinch of kosher salt. Stir to combine.
  5. Spread the seeds in a single layer on a the parchment paper lined baking sheet.
  6. Bake for 10-12 minutes stirring once; bake until the seeds brown.
  7. Pull the pan from the oven and give it a stir to separate the seeds while the sugar is still hot.
  8. Break the seeds apart and use as a garnish for the salad.

Notes

  1. Set your mandolin at 2mm to shave the fennel, apple, and red onion.

How to Shave Fennel

  1. Separate the fennel bulb from the stalks. Remove any of the outside layers of the bulb that are brown.
  2. Cut the bulb in half and shave each half on the mandolin until you have 2 cups of shaved fennel.
  3. Transfer the shaved fennel to an ice bath to crisp up while you prepare the remainder of the salad.
  4. Drain the fennel and pat it dry before adding it to the salad.

Tips for Shaving the Granny Smith Apple

  1. Prepare a bowl of acidulated water before slicing the apple. This will help keep the apple from browning.
  2. Fill a bowl with cold water and 1 tablespoon of fresh lemon juice or white vinegar.
  3. Add the apple slices to the acidulated water as you slice them.
  4. Drain and pat dry the slices before adding them to the salad.

Nutrition

Find it online: https://lifeatthetable.com/shaved-fennel-salad/

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