How To Make An Apple, Radish And Fennel Salad With Hazelnuts And

Name: How To Make An Apple, Radish And Fennel Salad With Hazelnuts And
Prep time: 20 min
Total time: 20 min
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

A crisp taste of the season

By Tasting Table StaffNov. 17, 2014 1:00 pm EST

Photo: Lizzie Munro/Tasting Table

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 (41 ratings)

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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

In a small bowl, toss the hazelnuts and 1 tablespoon of the olive oil to coat; season with salt and set aside.
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.
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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