Fennel-and-Apple Salad with Goat Cheese


This fresh and crunchy salad feeds a crowd.


  • 2 medium fennel bulbs (2 ¼ pounds total)

  • 2 stalks celery, trimmed, strung with a vegetable peeler

  • 1 Fuji apple

  • 2 lemons

  • ¾ cup dried apricots, torn into bite-size pieces

  • ¼ cup unsalted pistachios, coarsely chopped, plus 1 tablespoon for garnish

  • 1 tablespoon extra-virgin olive oil

  • ½ teaspoon salt

  • 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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