Apple and fennel salad with pine nuts, parmesan and shallot dressing

18 July 2014

This very easy-to-make Italian salad is delicate, fresh-tasting and crunchy. The sweetness of Pink Lady apples complements the aniseed flavour of the fennel. Serve for a summer lunch with slices of the best prosciutto and focaccia, it’s like heaven on a plate.

Preparation time

15 minutes




  • 1 large fennel bulb, thinly sliced
  • 1 Pink Lady apple, cored and thinly sliced
  • 2 tbsp flat leaf parsley, torn
  • Juice of ½ lemon
  • 25g pine nuts, toasted
  • 25g Parmigiano Reggiano (parmesan) cheese or vegetarian alternative, shaved
For the dressing:
  • 1 tbsp white balsamic vinegar
  • 4 tbsp extra virgin olive oil
  • 1 small shallot, finely chopped
  • 1 tsp clear honey
  • Pinch of salt and pepper for seasoning


In a bowl mix together the sliced fennel, Pink Lady apple and parsley with a good squeeze of lemon juice.

Place the ingredients for the dressing in a screw top jar, season and shake well.

Pour the dressing over the salad and toss together and then, place on a serving platter or bowl, sprinkle with the pine nuts and parmesan. Finally, serve with sliced Italian meats and focaccia to mop up the lovely dressing.

Thanks to for permission to use this recipe.

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