This Fennel, apple and celery salad with walnuts and Parmesan is a delicious and versatile salad that pairs beautifully with grilled meat, chicken, or pork. It’s the perfect side for a braai or BBQ. You can make the dressing in advance to save time, but it’s best to serve the salad as soon as it’s made to keep the vegetables and apple crisp. The maple vinaigrette, with a touch of lemon, adds sweetness and bright acidity that brings everything together. The salty Parmesan gives a savoury contrast that balances it all.
I recently attended an immersive apple tasting hosted by Du Toit Agri at Studio H in Cape Town. The event was designed to showcase their range of apple cultivars through a guided sensory experience, complete with a scent installation and tasting table.
I tasted a few apples I had never tasted before. One called Cosmic Crisp® will only launch in a year or two, but might be the best apple I have ever tasted.
I did fall in love with the Kissabel® Rouge apple at first sight—and first bite. The vibrant crimson flesh is a dream for a food stylist, but it’s the crisp texture and sweet-tart flavour with a hint of berry that won me over. It’s juicy without being overly sweet, and I knew straight away it would be perfect in a salad like this.
This apple is available for a short period now at participating major retailers. You can find out more from the Du Toit Agri Instagram.
Why you’ll love this salad recipe
- A chopped salad with every element of the salad in each bite
- Crisp, crunchy texture in every bite
- Balanced sweet, sharp and savoury flavours
- Easy to prepare, perfect for warm or cooler days
- Pairs well with meat, chicken or pork
- Looks beautiful on a platter
What you’ll need to make this fennel, apple and celery salad
- Fennel bulbs
- Fresh celery
- Kissabel® Rouge or other crisp apple
- Toasted walnuts (or pecans)
- Fresh dill or fennel fronds
- Parmesan cheese
- Maple vinaigrette ingredients (shallot, olive oil, vinegar, lemon, mustard, maple syrup)
How to make this fennel salad
- Start by making the dressing:
- Whisk together the shallot, olive oil, vinegar, lemon juice, mustard and maple syrup.
- Season with salt and pepper and let it sit to infuse.
- Prep the fennel:
- Shave thinly on a mandolin.
- For extra crunch, soak it briefly in iced water, then dry.
- Assemble the salad:
- Add fennel, chopped celery, sliced apple, toasted walnuts, dill and two-thirds of the Parmesan to a large bowl.
- Pour over most of the dressing and toss well.
- Add more dressing if needed, or serve the rest on the side.
- Plate it up:
- Transfer to a platter and garnish with extra apple slices and more Parmesan.
Substitutions & variations
- Swap walnuts for pecans or hazelnuts
- Use a tart green apple or Pink Lady if Kissabel isn’t available
- Try rocket or shaved cabbage instead of celery
- Swap a very mature Cheddar for the Parmesan or a firm blue cheese
- Omit cheese for a dairy-free version
Maple vinaigrette dressing:
- 1 small shallot very finely diced
- 80 ml 1/3 cup extra virgin olive oil
- 40 ml 1/4 cup white wine vinegar
- 1 Tbsp lemon juice
- 2 tsp Dijon mustard
- 2 Tbsp maple syrup
- Sea salt flakes and black pepper
Salad:
- 2 fennel bulbs shaved (about 4 cups)
- 3 –4 celery stalks chopped (about 2 cups)
- 1 large Kissabel® Rouge apple cut into strips (plus extra slices to garnish)
- A handful of toasted walnuts or pecans
- A small handful of dill chopped
- 50 –60g Parmesan shaved or grated
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To make the dressing, add the chopped shallot to a small bowl or jug. Add the remaining ingredients and whisk to combine. Season with salt and pepper and set aside to infuse. This can be made ahead.
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Make the salad just before serving so the vegetables and apple retain their crunch. For extra crispness, soak the fennel in iced water, then drain and towel or spin dry.
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In a large bowl, combine the fennel, celery, apple, walnuts, dill, and about two-thirds of the Parmesan. Add most of the dressing and toss well. Add more dressing if needed, or serve the rest on the side. Season to taste.
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Transfer the salad to a flat serving platter and decorate with the extra apple slices (if using) and more Parmesan.
Storage instructions
- Best served immediately while crisp.
- You can prep the dressing ahead, but slice the vegetables AND apple just before serving.
- Leftovers – Store in an airtight container in the fridge for up to 2 days.
Try a few more of my delicious and healthy salad recipes.
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