Very Crunchy Salad feat. Fennel, Apples, and Pecans
A vibrant, ultra-crunchy salad packed with thinly sliced fennel, tart apples, crisp radicchio, and toasted pecans. Tossed in a bright vinaigrette, it’s fresh, bold, and perfect for any season.
Ingredients
Scale
- 1 medium fennel bulb, thinly sliced
- 1 large green apple, thinly sliced
- 1 small head radicchio, torn into pieces
- 2 celery stalks, thinly sliced
- 1/2 cup toasted pecans, roughly chopped
- 2 green onions, thinly sliced
- Handful fresh parsley or fennel fronds (optional)
- 3 tablespoons olive oil
- 1 1/2 tablespoons apple cider vinegar
- 1 teaspoon honey or maple syrup
- Salt and black pepper, to taste
Instructions
- Toast pecans in a dry skillet over medium heat for 3–4 minutes, stirring occasionally. Let cool.
- In a large bowl, combine fennel, apple, radicchio, celery, green onion, and herbs.
- In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper.
- Pour dressing over salad ingredients and toss gently to combine.
- Let sit for 5 minutes to meld flavors, then top with toasted pecans.
- Serve immediately with extra black pepper, if desired.
Notes
- Use a mandoline for uniform, ultra-thin slicing.
- Toss apple slices in lemon juice to prevent browning if prepping ahead.
- Chill all ingredients before assembly for maximum crunch.