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+ servings
Shaved Fennel and Brussels Sprout Salad with Apples
Prep Time
20 mins
Total Time
20 mins

A deliciously refreshing shaved fennel and Brussels sprout salad tossed with sweet apples.

Recipe Type: Salad
Makes: 4 servings
Author: Elizabeth Stark
  • 2 small bulbs fennel, shaved into 1/8-inch slices (reserve several green leaves for garnish)
  • 1 cup Brussels sprouts, shaved into 1/8-inch slices
  • 1 red onion, shaved into 1/8-inch slices
  • 1 apple, cored and shaved into 1/8-inch slices
  • 1/2 cup chopped dill, plus several sprigs for garnish
  • zest of 1 lemon
  • 3 tablespoons lemon juice, plus several wedges for finishing the salad
  • 1 teaspoon sea salt
  • 1/4 cup olive oil, plus a drizzle more for garnish
  • 1 teaspoon black pepper
  • shaved Parmesan to taste
  1. In a large bowl, toss the fennel, Brussels sprouts, onion, and apple shavings with the dill and lemon zest.
  2. In a small bowl, combine the lemon juice and sea salt. Whisk in the olive oil. Drizzle over the vegetables, and toss. Salad will keep well, covered and refrigerated, for one day.
  3. Before serving, toss a bit, and then finish with Parmesan and pepper, fennel leaves, and a generous squeeze of lemon juice.