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Crisp Shaved Fennel and Apple Salad
Capers rinsed, dried, and fried in a quarter cup of olive oil turn into small, crunchy burst of salt that contrast with thin-shaved raw fennel and sliced green apple. The same oil, now flavored, goes into the apple cider vinaigrette with lemon juice and flaky sea salt. Equal amounts of dill and flat-leaf parsley give the bowl an herbal lift without either one dominating. Ready in 20 minutes, serves four — works alongside roasted pork or as a standalone lunch.
Equipment
- Skillet
Ingredients
- 1½ tablespoons capers, rinsed and patted dry
- ¼ cup (60 ml) plus 2 tablespoons extra-virgin olive oil
- 2 green apples (14 ounces / 400 g total), cored and thinly sliced
- 2 small fennel bulbs (14 ounces / 400 g total), sliced as thinly as possible
- ¼ cup (5 g) dill, finely chopped
- ¼ cup (5 g) flat-leaf parsley, finely chopped
- 1 lemon
- Pinch of flaky sea salt
- 2 tablespoons apple cider vinegar
Instructions
- 1Heat 2 tablespoons of olive oil in a small skillet over medium heat. Add the rinsed and dried capers, frying until they turn crispy. Transfer them to a paper towel to drain. Make sure the capers are completely dry before frying so the hot oil doesn't splatter.
- 2Place the thinly sliced apples and fennel in a large bowl. Add the chopped dill and parsley, then finely grate the lemon zest directly over the greens. Season with a pinch of flaky sea salt and a generous amount of black pepper.
- 3Whisk the apple cider vinegar, the juice from the zested lemon, and the remaining 1/4 cup (60 ml) of olive oil together in a small bowl. Whisking vigorously helps the dressing emulsify so it coats the salad evenly.
- 4Pour the dressing over the apple and fennel mixture. Toss gently until everything is evenly coated.
- 5Divide the salad among plates, topping each portion with the crispy fried capers and an extra pinch of black pepper.
Notes
- Prep: Use a sharp mandoline to get the thinnest possible shavings of apple and fennel. A sharper blade is safer and yields a much better texture.
- Make ahead: You can slice the fennel in advance and store it in ice water to keep it crisp, but wait to slice the apples until just before tossing so they don't brown.
- Safety: Pat the capers completely dry with a paper towel before frying to prevent the hot oil from popping.
Recipe Details
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