Apple & Fennel Salad

Fennel and apple are one of those combinations that sounds fussy on paper and tastes completely natural once you try it. Sliced fennel bulb brings a clean, mild anise crispness that plays directly off the tartness of cubed Granny Smith apples. Red onion adds a sharp bite, and the whole thing rests on a bed of fresh spinach.

The celery seed dressing is what pulls it together. Celery seed has an earthy, slightly bitter note that works well against the sweetness of the apple and the aromatic quality of the fennel, connecting the components without overwhelming any of them.

The fennel tops, the feathery fronds you’d otherwise discard, go over the finished salad as a garnish. They taste like the bulb but more delicate, and they make a simple plate look finished.

This is a 15-minute salad that works as a starter, a light lunch, or a side next to roast pork or chicken.

Kitchen Tips

• Slice the fennel thin using a mandoline or sharp knife. Thick fennel slices are tough and dominate the salad.
• Cube the apple just before assembling. Granny Smith holds up better than sweeter varieties, but it will still oxidize if cut too far in advance.
• Remove the tough, fibrous stems from the spinach, as the directions specify. They’re chewy and disrupt the texture of the salad.
• Dress lightly. The apple and fennel are delicate and a heavy hand with dressing buries their flavor.

Variations

• Add cheese: Crumbled blue cheese or shaved Parmigiano on top adds a salty, creamy counterpoint to the tart apple.
• Nut addition: Toasted walnuts or pecans bring crunch and richness that rounds out this otherwise lean salad.