Food Recipes Salads Green Salads Fennel and Apple Salad with Hazelnuts 5.0 (2) 2 Reviews Tucked in among the tender lettuce leaves, fragrant fennel, sweet-tart Granny Smith apple, and toasty hazelnuts add a refreshing crunch to this fall salad. By Ann Taylor Pittman Ann Taylor Pittman For 20 years, Ann Taylor Pittman built a career of creating healthy recipes at Cooking Light magazine, where she most recently served as Executive Editor. She is the recipient of two James Beard Foundation Awards: a feature writing award for "Mississippi Chinese Lady Goes Home to Korea" and a cookbook award for The New Way to Cook Light. She is now a freelancer specializing in recipe development, writing, and video. Ann lives in Birmingham, Alabama, with her husband, their 13-year-old twin boys, one big dog, and one little dog. Food & Wine's Editorial Guidelines Published on October 14, 2021 Rate PRINT Share Trending Videos Close this video player Photo: Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee Active Time: 20 mins Total Time: 40 mins Servings: 8 Ingredients 1/2 cup hazelnuts 3 tablespoons Champagne vinegar 1 teaspoon Dijon mustard 1 teaspoon honey ¾ teaspoon kosher salt ¼ teaspoon black pepper 6 tablespoons roasted hazelnut oil 1 medium Granny Smith apple (about 8 ounces) 1 large fennel bulb with stalks (about 13 ounces) 1 head Boston lettuce (5 to 6 ounces), separated into leaves 2 ounces Parmigiano-Reggiano cheese, grated (about 1 cup) Directions Preheat oven to 300°F. Line a baking sheet with parchment paper. Spread hazelnuts in an even layer on prepared baking sheet. Bake in preheated oven until very fragrant, about 25 minutes, stirring once after 15 minutes. Let nuts cool slightly, about 5 minutes. Place on a kitchen towel, and rub off skins. Coarsely chop nuts; set aside.nn Whisk together vinegar, mustard, honey, salt, and pepper in a medium bowl. Gradually whisk in oil in a slow, steady stream until emulsified. Core apple, and cut into quarters. Shave apple quarters into 1/8-inch-thick slices using a mandoline; place in a large bowl. Trim fennel stalks from bulb; coarsely chop fronds to equal 2 tablespoons; discard stalks. Cut bulb into quarters; remove and discard core. Shave bulb into 1/8-inch-thick slices using a mandoline. Add shaved fennel bulb and chopped fronds to apple in bowl. Drizzle fennel mixture with 6 tablespoons dressing; toss to coat. Arrange lettuce on a platter. Top with fennel mixture, cheese, nuts, and remaining dressing. Originally appeared: November 2021 Rate It Print