Apple and Fennel Salad with Manchego and Walnuts

Written by Mike Nadelman Published on May 15, 2021 in Salad, Spanish, Vegan, Vegetable, Vegetarian

 

Apple and Fennel Salad with Manchego and Walnuts

José Andrés

The flavors in this salad are fantastic. The heartiness of the walnut and the apple were the perfect tint of winter which, combined with the fennel and chives that reminded me of early spring, made for the perfect “transition salad” between seasons. Ideally, you should probably slice your fennel and perhaps your apple on a mandolin. When I was a poor student, I did not have one of those. That being said, slicing both really thinly with an extremely sharp knife did the trick for me. This also kept pretty well in the fridge and made for a great side salad at lunch the next day. Also, be sure to slice your apple last, as that will preserve it’s color.

2 from 1 vote

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Total Time 20 minutes mins

Course Salad

Cuisine Salad, Spanish, Vegan

Servings 4 Servings

Ingredients

  

1x2x3x

Salad:

• 8 ounces Manchego cheese preferably aged 3-months
• 1 bulb fennel
• 2 tart green apples
• ¼ cup walnuts lightly toasted
• Salt to taste
• Chives for garnish

Sherry Dressing:

• 3 tablespoons Spanish extra virgin olive oil
• 1 tablespoon sherry vinegar
• Pinch salt

Instructions

 

Salad:

• Cut the Manchego into 2” batons. Cut one of the apples into ¼” cubes, and slice the other thinly on a mandolin or with a very sharp knife.

  Slice the fennel bulb thinly on a mandolin or with a very sharp knife.

  Toss everything in a bowl with the sherry dressing, and season with salt.

  Before serving, top with minced chives. Serve immediately.

Dressing:

• Combine oil and vinegar with a whisk. Add salt to taste.

Video

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