New This Month

Fennel-and-Apple Salad with Goat Cheese

This fresh and crunchy salad feeds a crowd.

  • Servings: 10

Source: Martha Stewart Living, March 1997


  • 2 medium fennel bulbs (2 1/4 pounds total)
  • 2 stalks celery, trimmed, strung with a vegetable peeler
  • 1 Fuji apple
  • 2 lemons
  • 3/4 cup dried apricots, torn into bite-size pieces
  • 1/4 cup unsalted pistachios, coarsely chopped, plus 1 tablespoon for garnish
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1 four-ounce log fresh goat cheese


  1. Trim tops and bottoms of fennels; peel outer layer. Slice lengthwise as thinly as possible. Transfer to large bowl. Cut celery on diagonal into very thin slices; add to bowl. Quarter and core unpeeled apple. Cut each quarter lengthwise into very thin slices. Place in small bowl; squeeze juice from one lemon over apples; toss. Add to fennel. Add apricots and 1/4 cup chopped nuts to fennel.

  2. Squeeze remaining lemon over salad. Drizzle with oil, salt, and pepper; toss. Transfer to serving bowl. Crumble goat cheese over top; sprinkle with remaining 1 tablespoon nuts.


Fuji apple can be replaced with another sweet, crisp apple. Pistachios can be replaced with almonds.


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