Shaved Apple, Fennel and Arugula Salad

Crisp, light, and bursting with citrusy freshness, this salad is my go-to when I want something that feels both simple and special. It pairs beautifully with just about everything and instantly makes a table feel more vibrant. With no cooking required and only a few ingredients, it’s the kind of recipe that proves “less is more” in the most delicious way.

Ingredients (serves 4)

1 large fennel bulb, trimmed and shaved very thin (use a mandoline if possible), fronds reserved

Zest and juice of 1 lemon

3 – 4 Tbsp extra-virgin olive oil

Kosher salt and freshly cracked black pepper

1 apple, cored and thinly sliced

2 – 3 cups baby arugula

½ cup toasted pecans, chopped

⅓ cup shaved Parmesan (plus extra for topping)

Method

In a bowl, toss the shaved fennel with lemon juice, olive oil, a pinch of salt and pepper. Let it sit for about 5 minutes so the fennel softens slightly and begins to marinate.

Add the apple slices, arugula, toasted nuts and shaved Parmesan. Toss gently to combine.

Taste and adjust seasoning: add more salt, pepper, a drizzle of olive oil or extra lemon juice as needed. Finish with the reserved fennel fronds for garnish. Serve immediately.

Cook’s Tips

Thin slicing matters: The fennel should be shaved very thin so it remains crisp yet tender. A mandoline is ideal; if you’re using a knife, go slow and steady. 

Let fennel sit briefly: Marinating the fennel with the acid and oil for a few minutes helps soften it just enough and improves texture.

Dress lightly & last minute: Because arugula is a tender green, it wilts quickly under dressing. Dress immediately before serving for the best texture.

Use a flavorful olive oil: Since the dressing is simple (just olive oil + lemon + salt/pepper), choose an olive oil you love on its own.

Toast the nuts: Toasted nuts add warmth and crunch, toast them in a dry skillet or in the oven until fragrant, then roughly chop.

Garnish matters: The fennel fronds are not just pretty, they add fresh, anise-herb flavor. Save a few for the top.

Serve fresh: This salad is best right after assembling; avoid prolonged standing or refrigeration of the dressed salad, which can lead to wilting.