Apple and Fennel Salad with Lemon and Dill
This is a light, fresh, crispy, healthy salad with lots of sweet apple, a citrus kick and a hint of liquorice from the crunchy fennel. Finished with lashings of fresh dill, with its additional tang and anise, this is a wonderful salad for a hot day or as an accompaniment to chicken or a firm, fleshy, white fish, such as halibut or turbot.
Lyngen Lodge
Indeed, I am posting this recipe after having a very similar salad, during our trip to Lyngen Lodge, last April. They served it with whole, baked Norwegian halibut, caught in the fjord directly outside the lodge. It was my favourite meal from the holiday; the supremely fresh, simply cooked, baked halibut was exceptional, and this salad perfectly complemented this meaty, sweet fish.
Lyngen Lodge version
How to make Apple and Fennel Salad with Lemon and Dill
NB The photographs show ingredients for 2 – 3 people. The recipe below gives quantities for 4 – 6 people.
Collect all your ingredients together:
- fennel, core/stem removed, trimmed and shredded
- fresh dill fronds, to taste
- apples, I used pink lady, cored and finely sliced, ideally using a mandoline – no need to peel
- good quality olive oil
- lemon juice
- freshly ground sea salt and black pepper
Make the salad, just before serving:
This salad is best made just before serving.
- Prepare the vegetables/fruit –
- remove the core/stem from the fennel and finely shred.
- chop the fronds of dill.
- core and slice the apples, ideally using a mandoline
- Toss the fennel, dill and apples in a serving dish with the lemon juice, olive oil and salt and pepper to taste.
- Serve immediately.
Ingredients 
1 Prepare vegetables 
2 Add lemon, oil, s&p 
3 Mix well.
Made this recipe?
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Apple and Fennel Salad with Lemon and Dill
This is a light, fresh, crispy, healthy salad with lots of sweet apple, a citrus kick and a hint of liquorice from the crunchy fennel. Finished with lashings of fresh dill, with its additional tang and anise, this is a wonderful salad for a hot day or as an accompaniment to chicken or a firm, fleshy, white fish such as halibut or turbot.
Ingredients
- 1 fennel, core/stem removed, trimmed and shredded
- fresh dill fronds, to taste
- 4 apples, I used pink lady, cored and finely sliced, ideally using a mandoline – no need to peel
- 2 – 3 tablespoons good quality olive oil
- juice of 2 lemons
- freshly ground sea salt
- freshly ground black pepper
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Prepare the vegetables/fruit:
– remove the core/stem from the fennel and finely shred.
– chop the fronds of dill.
– core and slice the apples, ideally using a mandoline
-
Toss the fennel, dill and apples in a serving dish with the lemon juice, olive oil and salt and pepper to taste.
-
Serve immediately.
Recipe Notes
Equipment:
- chopping board and knife
- lemon reamer
- serving bowl
How should I serve this salad?
This is a wonderful salad for a hot day or as an accompaniment to chicken or a firm, fleshy, white fish, such as halibut or turbot.
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