Apple, Fennel, and Salami Salad
User Reviews
5
Apple, Fennel, and Salami Salad
Description
Apple, Fennel, and Salami Salad features thin slices of fennel bulb and finely julienned apple tossed with a splash of apple cider vinegar, adding brightness without overpowering the natural flavors. The fennel provides a subtle licorice note and crunchy texture, while the apple contributes sweetness and a crisp bite. Thin strips of salami introduce a rich, savory contrast to the fresh produce.
Seasoned with sea salt and freshly cracked black pepper, this salad is light with balanced acidity and a mix of textures. Snipped fennel fronds added to the salad enhance the fresh aroma and visual appeal. Optionally, a little lemon juice can be used to prevent apple browning and add extra zing.
This dish suits a simple lunch or a side accompaniment to heartier meals, offering a refreshing counterpoint with its crispness and mixture of savory and sweet elements. It can be adapted with additions like toasted nuts or cheese if desired for more complexity.
For variations, substitute fennel with thinly sliced celery or use toasted walnuts and vegan adjustments if preferred, maintaining a crisp and flavorful salad experience.
Ingredients
- 1 bulb fennel
- 1 medium apple
- lemon juice optional
- apple cider vinegar
- 10 salami thin slices
- sea salt to taste, fresh cracked pepper
- black pepper to taste, fresh cracked pepper
Instructions
- Trim the stalks off the bulb of fennel and reserve the fronds. Remove the tough outer leaves from the bulb, and trim off the root end. Slice in half lengthwise and then slice as thin as you can. If your bulb is large you may want to trim away the tough inner core before slicing. Put the fennel in a salad bowl.
- Cut the apple into very fine matchsticks. There's no need to peel. I like to toss the apple with a little bit of lemon juice just to insure it doesn't brown. Add the apples to the salad bowl. Toss the apples and fennel with a couple of tablespoons of cider vinegar.
- Slice the salami into thin strips and add to the salad. Snip some of the fennel fronds into the bowl. Toss and season to taste with salt and pepper.
Notes
- Replace fennel with thinly sliced celery for a similar crisp texture with milder flavor.
- To make a vegan salad, omit the salami and add toasted walnuts for protein and crunch.
- Add crumbled cheeses such as feta, goat cheese, or blue cheese for extra creaminess and flavor complexity.
- Consider mixing a creamy dressing using mayonnaise and apple cider vinegar for a richer texture.
- Enhance flavor with spices like fennel seeds, celery seeds, or poppy seeds if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Calories | 133kcal | 7% |
| Carbohydrates | 11g | 4% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 18mg | 6% |
| Sodium | 539mg | 22% |
| Potassium | 376mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 103IU | 2% |
| Vitamin C | 9mg | 10% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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