Shaved Fennel, Watercress, and Apple Salad with Mustard-Horseradish Vinaigrette

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 12 min

Cook 4 min

Total 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 large fennel bulb, trimmed and very thinly sliced, plus 2 tbsp (30 ml) chopped fennel fronds
2 cups (480 ml) watercress, tough stems removed
1 tart apple (e.g., Granny Smith), cored and thinly sliced
1 small celery stalk, thinly sliced
1/4 small red onion or 1 shallot, very thinly sliced
1/3 cup (80 ml) walnut halves, toasted and roughly chopped
1 oz (28 g) Parmesan, shaved (optional)
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) apple cider vinegar
1 tsp (5 ml) fresh lemon juice
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) prepared horseradish (use 1/2 tsp (2.5 ml) if very hot)
1 tsp (5 ml) honey
1/4 tsp (1.25 ml) kosher salt, plus more to taste
1/4 tsp (1.25 ml) freshly ground black pepper

Show original ingredient measurements

1 large fennel bulb, trimmed and very thinly sliced, plus 2 tbsp chopped fennel fronds
2 cups watercress, tough stems removed
1 tart apple (e.g., Granny Smith), cored and thinly sliced
1 small celery stalk, thinly sliced
1/4 small red onion or 1 shallot, very thinly sliced
1/3 cup walnut halves, toasted and roughly chopped
1 oz Parmesan, shaved (optional)
2 tbsp extra-virgin olive oil
1 tbsp apple cider vinegar
1 tsp fresh lemon juice
1 tsp Dijon mustard
1 tsp prepared horseradish (use 1/2 tsp if very hot)
1 tsp honey
1/4 tsp kosher salt, plus more to taste
1/4 tsp freshly ground black pepper

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Toast walnuts in a dry skillet over medium heat until fragrant, 3–4 minutes; cool and roughly chop.
2. Shave fennel as thinly as possible (mandoline recommended) and chop about 2 tablespoons (30 ml) of the fronds; reserve fronds.
3. In a small bowl, whisk together apple cider vinegar, lemon juice, Dijon mustard, horseradish, honey, salt, and pepper. Slowly whisk in the olive oil until emulsified.
4. In a large bowl, combine watercress, shaved fennel, celery, apple, and red onion. Drizzle with about two-thirds of the vinaigrette and toss gently to coat.
5. Add toasted walnuts, shaved Parmesan (if using), and fennel fronds. Toss lightly, adding more dressing as needed. Taste and adjust seasoning with a pinch more salt and pepper.
6. Serve immediately to retain crisp texture; this bright, tangy salad cuts the richness of roast beef and gravy.

1. Toast walnuts in a dry skillet over medium heat until fragrant, 3–4 minutes; cool and roughly chop.
2. Shave fennel as thinly as possible (mandoline recommended) and chop about 2 tablespoons of the fronds; reserve fronds.
3. In a small bowl, whisk together apple cider vinegar, lemon juice, Dijon mustard, horseradish, honey, salt, and pepper. Slowly whisk in the olive oil until emulsified.
4. In a large bowl, combine watercress, shaved fennel, celery, apple, and red onion. Drizzle with about two-thirds of the vinaigrette and toss gently to coat.
5. Add toasted walnuts, shaved Parmesan (if using), and fennel fronds. Toss lightly, adding more dressing as needed. Taste and adjust seasoning with a pinch more salt and pepper.
6. Serve immediately to retain crisp texture; this bright, tangy salad cuts the richness of roast beef and gravy.