Apple, Radish and Fennel Salad with Hazelnuts and Mint

A crisp taste of the season

The trick to this fall salad is to use a mandolin to achieve the right thickness, er, thinness of the produce. Very thinly shaved apples, fennel and radishes get a good dose of both lemon juice and vinegar, while buttery toasted hazelnuts round out the bright, crisp dish.

To learn more, read "Splitting Hares."

Recipe from the Tasting Table Kitchen

Apple, Radish And Fennel Salad With Hazelnuts And Mint
5 from 41 ratings
Learn how to make an apple, radish and fennel salad.
Prep Time
20
minutes
Cook Time
0
minutes
Servings
2
to 4 servings
Total time: 20 minutes
Ingredients
  • ⅓ cup hazelnuts, toasted and finely chopped
  • 2 tablespoons extra-virgin olive oil, divided
  • Salt, to taste
  • 2 medium apples (such as Golden Delicious or Mutzu), thinly sliced using a mandolin
  • 1 small fennel bulb, tops trimmed, thinly sliced using a mandolin
  • 2 small watermelon radishes or black radishes, thinly sliced using a mandolin
  • 3 tablespoons Champagne or white wine vinegar
  • 1½ tablespoons fresh lemon juice
  • ½ teaspoon grated lemon zest
  • ⅓ cup loosely packed fresh mint leaves, torn
  • 2 ounces pecorino, shaved using a vegetable peeler
Directions
  1. In a small bowl, toss the hazelnuts and 1 tablespoon of the olive oil to coat; season with salt and set aside.
  2. In a medium bowl, combine the apples, fennel, radishes, vinegar, lemon juice, lemon zest, mint and remaining 1 tablespoon of olive oil. Season with salt and toss, making sure each slice is evenly dressed.
  3. To serve, divide ½ of the hazelnuts evenly on 2 plates. Spread the apples, radishes, fennel and mint among each plate and top with the pecorino and remaining hazelnuts.
Nutrition
Calories per Serving 253
Total Fat 17.7 g
Saturated Fat 3.9 g
Trans Fat 0.0 g
Cholesterol 14.7 mg
Total Carbohydrates 19.3 g
Dietary Fiber 5.2 g
Total Sugars 11.9 g
Sodium 448.3 mg
Protein 7.3 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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