Fresh, crunchy and slightly acidic: the salad that combines apple and fennel

Fresh, crunchy, and rich in contrasts, this fennel and apple salad not only combines the tart sweetness of fruit with the aromatic notes of apple, but is also enhanced by the sweetness of raisins and the crunch of walnut kernels. Completing the dish is the savory note of crumbled Quartirolo Lombardo DOP.

What to know before you start

A versatile and refined dish, ideal as an appetizer or side dish, this fennel and apple salad is quick to prepare—fifteen minutes at most. The choice of ingredients, as with all recipes, can make all the difference.

For apples, if possible, choose organic ones with firm skin, so you don't have to peel them and they add even more color to the dish. The best varieties are Fuji, Gala, Stark Delicious, or Pink Lady, which pair beautifully with fennel. Both fruit and vegetable should be sliced ​​thinly, ideally the same thickness, to achieve the best texture on the palate.

A couple of precautions are necessary. Remember that raisins, after soaking, should be drained and gently squeezed before adding them to the salad. However, if too much time passes between cutting and dressing the apple, it should be immersed (sliced) in water and lemon juice to prevent it from browning on contact with air.

Alternative and substitute ingredients

If you can't find Lombard quartirolo, you can use feta, primo sale, or goat's cheese flakes for an equally flavorful taste, or simply shavings of Parmigiano Reggiano DOP. As for the walnuts, you can replace them with toasted almond flakes or pine nuts.

Raisins add a unique flavor to the salad, but you can also use dried cranberries or pomegranate seeds. Finally, for an extra kick of flavor, add a pinch of freshly ground black or pink pepper.

Ingredients

• Walnuts 3 tablespoons
• Raisins (dried) 2 tablespoons

Preparation

• Soak the raisins in a small bowl of warm water for about 10-15 minutes. Meanwhile, coarsely chop the walnut kernels with a knife. Quarter the fennel and remove the toughest outer leaves, reserving the green beards for garnish. Rinse the fennel thoroughly under running water and slice it very thinly.
• Wash the apple thoroughly and, keeping the peel, cut it into thin slices or wedges, removing the core. In a small bowl, combine the extra virgin olive oil, a pinch of salt, and the balsamic vinegar, then whisk vigorously with a fork to bind the ingredients.
• Place the fennel and apples in a large salad bowl. Add the well-drained raisins and chopped walnuts. Pour in the emulsion and stir gently to distribute the dressing. Add salt if necessary. Serve and garnish by sprinkling the Quartirolo cheese crumbled with your hands and the reserved fennel fronds on top.

To make the salad even crispier, soak the sliced ​​fennel in ice water for 10 minutes before drying and dressing. For an extra aromatic flavor, lightly toast the walnut kernels in a pan before using.

Fennel and apple salad is delicious eaten immediately. If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. However, keep in mind that the vinegar and salt will make the fennel and apples less crunchy as time passes.

Arrange the fennel and apple mixture in a mound in the center of a large, flat plate. Crumble the Quartirolo cheese on top and top with the fennel greens.

A crisp, aromatic white wine is ideal. Opt for a Gewürztraminer or a Franciacorta Brut. If you prefer beer, choose a craft beer in a Saison or Pilsner style.