Fennel & apple salad

Name: Fennel & apple salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 50 g 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; 75 g Parmigiano Reggiano

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

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

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.
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.
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