Shaved Fennel & Apple Salad with Blue Cheese

I hesitate to post a salad like this because it is more a list of ingredients than an actual recipe, but I’m going to anyway because it is just that tasty.  Plus, if you’ve been looking for a reason to buy a mandoline, this salad is the perfect excuse.

This simple salad is as welcome on your table as an easy weeknight dinner with a simple piece of fish or chicken breast as it is a side or starter when entertaining.  Recently, I served this raw fennel slaw after a dinner of braised short ribs.  It was perfect as a crisp refreshing end to a somewhat heavy (but super delicious) meal.  It’s like having a salad, cheese course, and dessert all on one plate.

Let’s put it together.  Four proud ingredients: Fennel, Apple, Red Onion, Buttermilk Blue Cheese.

There’s nothing to making this salad.  We’re just going to shave the apple, fennel, and onion.  You can use a knife, a box grater, or a mandoline.

It only took me five minutes to prep the ingredients with my handy mandy.  Best gift, ever!

Throw your shaved vegetables in a big bowl, season them up, toss with wispy fennel fronds.

Transfer to pretty serving plate, mound it up nicely, and sprinkle with blue cheese.  That’s it.  Five minutes.  Simple and tasty.  Pretty, crisp and flavorful.  You’re done.  You’re amazing.

Shaved Fennel, Apple & Red Onion Salad with Blue Cheese
Prep time
Total time
This salad is great with a simple fillet of salmon or chicken breast for a light dinner or wonderful as a refreshing side with a heavier main course. All ingredient amounts are approximate, add and subtract to suit your taste.
Serves: 4-6
  • 1 large bulb Fresh Fennel, fennel fronds reserved
  • ¼ large Red Onion
  • 1 medium Honeycrisp Apple
  • Fresh Lemon Juice
  • Olive Oil
  • White Wine Vinegar
  • Salt & Coarse Ground Black Pepper
  • ¼ c. Buttermilk Blue Cheese, crumbled
  1. Shave fennel, onion, and apple on mandoline. If you don't have a mandoline, just slice ingredients as thin as you can. Sprinkle apples with lemon juice to prevent discoloration.
  2. Toss shaved vegetables and apples in large bowl, along with the feathery greens from the top of the fennel. Season with salt and pepper, dress with olive oil and vinegar.
  3. Transfer to a serving plate and top with crumbled blue cheese.


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