Fennel Salad

5 from 8 votes
Prep Time 30 minutes
Rest Time 1 hour
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 554 kcal


  • 1 Fennel
  • 1 Apple (or pear)
  • 2 tablespoon Lemon juice
  • 50 g Arugula
  • 2 tablespoon Pine nuts
  • 3 tablespoon Olive oil
  • 1 tablespoon Fruity vinegar - mango vinegar
  • Salt
  • Pepper


  • Wash and clean the fennel, quarter lengthways and cut into fine slices or strips. Wash, peel, quarter, core and cut the apple into thin slices or pieces. Drizzle the apple pieces with the lemon juice.
  • Wash the rocket, spin dry. Cut off the stems a little and cut the leaves into small pieces. Put together with the fennel and apple pieces in a bowl and mix.
  • Toast the pine nuts in a pan without fat for about 2 minutes.
  • For the dressing, mix the olive oil with the fruity vinegar (can also be apple cider vinegar or raspberry vinegar) and season with salt and pepper. Mix the dressing with the salad. Finally, pour the pine nuts over it. If you like, you can also slice Parmesan on top.


Serving: 100gCalories: 554kcalCarbohydrates: 3.2gProtein: 7gFat: 57.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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