Indulge in a symphony of flavors with our irresistible Fennel Apple and Kohlrabi Salad, a culinary masterpiece that tantalizes your taste buds. This vibrant salad features a delightful contrast of textures and a harmonious blend of sweet, tart, and earthy notes. Crisp and refreshing fennel pairs perfectly with the juicy sweetness of apples, while kohlrabi adds a delightful crunch. A tangy dressing made with lemon juice, Dijon mustard, and honey elevates this salad to a new level of deliciousness.
In addition to the main recipe, this article offers a trio of variations to cater to diverse preferences and dietary needs. For a vegan delight, try the Vegan Fennel Apple and Kohlrabi Salad, where a creamy avocado dressing replaces the traditional honey-mustard combination. If you're looking for a low-carb alternative, the Keto Fennel Apple and Kohlrabi Salad uses a zesty lime dressing and omits the honey altogether. And for those who enjoy a touch of smokiness, the Smoked Salmon and Fennel Salad combines the salad with smoked salmon, capers, and a tangy dressing for a truly indulgent experience.
With its vibrant colors, contrasting textures, and symphony of flavors, this versatile salad is perfect for any occasion. Whether you're hosting a brunch, preparing a light lunch, or seeking a refreshing side dish for dinner, the Fennel Apple and Kohlrabi Salad, along with its variations, will surely delight your palate and leave you craving for more.
SPRING APPLE AND FENNEL SALAD WITH DIJON VINAIGRETTE
Provided by Molly Yeh
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- For the salad: Place the apple, sliced fennel and fennel fronds in a large bowl. Add the dill, radish and cucumber and toss all together.
- On a larger platter, layer the butter lettuce and top with the sliced veggies.
- For the apple cider vinaigrette: Add the vinegar, honey, mustard, shallot, a big pinch of salt and a few grinds of pepper in a small bowl and whisk together. While whisking, slowly pour in the olive oil until fully combined. Taste and add more salt and pepper, if needed.
- Drizzle the vinaigrette over the salad and top with the Pecorino.
FENNEL, APPLE, AND KOHLRABI SALAD
This monochromatic salad is a mixture of thinly shaved apple, fennel, kohlrabi, and celery with white Concord grapes and lovage leaves, which taste like celery leaves. A lemony dressing and fennel fronds are added before serving.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Using a mandoline, thinly shave the celery and kohlrabi into a medium bowl. Pour juice of lemons over, and toss to combine. Core apple; thinly shave crosswise on mandoline into bowl with celery. Toss to coat with lemon juice. Thinly shave fennel bulb, and add to bowl along with the grapes. Drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine.
- Toss in lovage or celery leaves, and garnish with a few of the fennel fronds. Serve.
KOHLRABI AND APPLE SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 3 tablespoons olive oil, 2 tablespoons each white balsamic vinegar and chopped chives, 1 teaspoon dijon mustard, 1/4 teaspoon sugar and a pinch of salt in a large bowl. Cut 2 peeled kohlrabi and 1 large Granny Smith apple into matchsticks. Add to the dressing along with 3 tablespoons roasted salted sunflower seeds. Season with salt and pepper and toss.
FENNEL-APPLE SALAD WITH WALNUTS
A bright and tangy salad cuts the heaviness of the typical Thanksgiving meal. This one, with fennel, celery, apples and toasted walnuts, is all crunch, which the carb-heavy meal can generally use more of. You can make the dressing a day ahead and store it in the fridge, but don't dress the salad until an hour before serving.
Provided by Melissa Clark
Categories salads and dressings, side dish
Time 10m
Yield 10 servings
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
- In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 176 milligrams, Sugar 7 grams
APPLE FENNEL SALAD
This fennel salad is a favorite of my wife's. Preserved lemon may be difficult to find, but the salad is still delicious without it. -Jason Purkey, Ocean City, Maryland
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, bring vinegar to a boil; cook 4-5 minutes or until thickened to a glaze consistency. Cool slightly., In a large bowl, combine arugula, fennel and apple. In a small bowl, whisk lemon juice, oil, pepper and salt until blended. Pour over salad and toss to coat. Add cheese and walnuts., Drizzle eight plates with balsamic glaze. Top with salad.
Nutrition Facts :
KOHLRABI, FENNEL & APPLE SALAD
Steps:
- 1. Slice the kohlrabi, then the apples, and set them aside. 2. Zest the lemon, juice it, and mix both with the honey & oil for the Honey-Lemon Dressing. 3. When ready to eat, toss the Honey-Lemon Dressing, walnuts, cheese, and fennel seeds, and you can eat right away. Other notes: If the dressing seeps in for 5-10 minutes, the kohlrabi will soften and taste even better. For a variation, try it with pears instead of apples. That was the combination I had in mind, but I did not have any pears in my kitchen today.
Tips:
- To save time, use a mandoline to thinly slice the fennel, apple, and kohlrabi.
- If you don't have a mandoline, use a sharp knife to thinly slice the vegetables.
- Be sure to remove the core from the apple before slicing.
- Use a sturdy knife to chop the walnuts.
- For a milder flavor, use less mustard in the dressing.
- For a tangier flavor, use more mustard in the dressing.
- Serve the salad immediately or let it chill in the refrigerator for up to 2 hours before serving.
Conclusion:
This fennel, apple, and kohlrabi salad is a delicious and healthy side dish that is perfect for any occasion. The combination of sweet and savory flavors is sure to please everyone at your table. The salad is also very easy to make, so you can have it on the table in no time. So next time you're looking for a healthy and delicious side dish, give this fennel, apple, and kohlrabi salad a try.
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