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Fennel & apple salad

Fennel & apple salad

Martha Collison's salad is crisp and refreshing, with sweet fennel, two kinds of apple and a tangy dressing.

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2 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

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  • 50g walnuts
  • 1 bulb/s fennel
  • 1 Granny Smith apple (or other sharp variety)
  • 1 Pink Lady apple (or other sweet variety)
  • 1 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 1 tsp clear honey
  • 75g Parmigiano Reggiano


  1. Preheat the oven to 180ºC, gas mark 4. Spread the walnuts out on a baking tray and bake for 6-8 minutes, until lightly toasted. Use a mandolin to shave or shred the fennel into thin slices, or thinly slice with a sharp knife. Cut the apples in ½, remove the cores, then slice into fine crescents. Place into a large bowl.

  2. Shake the vinegar, oil and honey together in a small jar to make a dressing, pour it over the fennel and apple and toss well to coat. Season.

  3. Divide the salad between 2 bowls, or place in a large serving bowl. Top with the toasted walnuts, then shave the cheese over the top and serve immediately.


Typical values per serving when made using specific products in recipe


2,084kJ/ 502kcals



Saturated Fat












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5 out of 5 stars1 rating