Apple and Fennel Salad with Fresh Dill and Triple-Citrus Vinaigrette
This crisp salad combines paper-thin fennel with sweet apples and fresh dill, all dressed in a bright vinaigrette made from three citrus juices. The key trick is shaving the fennel super thin so it's delicate, not overpowering. Ready in just 20 minutes and serves 4 as a refreshing starter.
Recipe by Mr Saucy aka Christophe
Christophe is a culinary professional with expertise in French and global cuisine. He has developed recipes and cooking techniques that bridge traditional methods with modern home cooking approaches. Christophe focuses on making classic culinary techniques accessible to home cooks through clear instruction and practical applications. He studied at Le Cordon Bleu Paris and has work experience at a two star Michelin restaurant.
Homecook turned pro with a Cordon Bleu Paris graduate
Quick Info
What Makes This Salad So Crisp and Bright?
Professional chefs know that using three different citrus juices creates layers of flavor that a single lemon can't match. The orange adds natural sweetness, lime brings floral notes, and lemon provides sharp acidity—together they balance the licorice taste of fennel perfectly.
Food science shows that the acid in citrus juice stops apples from turning brown by slowing down oxidation. Tossing the apples in vinaigrette right after cutting keeps them looking fresh and white instead of sad and brown.
Traditional French technique teaches us to shave fennel paper-thin rather than chopping it thick. Thin slices mean the anise flavor stays gentle and pleasant, while thick chunks can taste too strong and medicinal.
Ingredients
Recipe yields 4 servings
For the Triple-Citrus Vinaigrette
| Amount | Ingredient | Notes |
|---|---|---|
| 15 g (1 tablespoon) | fresh lemon juice | provides sharp acidity |
| 15 g (1 tablespoon) | fresh lime juice | adds a bright, floral note |
| 30 g (2 tablespoons) | fresh orange juice | adds natural sweetness and body |
| 60 g (¼ cup) | extra virgin olive oil | high quality for the emulsion |
| 10 g (2 teaspoons) | honey | to balance the tartness of the citrus |
| 2 g (to taste) | sea salt and white pepper | white pepper keeps the dressing looking clean |
For the Salad
| Amount | Ingredient | Notes |
|---|---|---|
| 250 g (1 large bulb) | fennel bulb | very thinly shaved, fronds reserved for garnish |
| 300 g (2 medium apples) | Honeycrisp or Fuji apples | julienned with skin on |
| 15 g (½ cup loosely packed) | fresh dill | roughly chopped, stems removed |
Instructions
Make the Vinaigrette
- 1
Mix the Citrus Juices
Whisk the lemon, lime, and orange juices together in a small bowl. Using three different citrus fruits creates a more interesting flavor than just lemon—the orange sweetness balances the sharp acids and makes the dressing taste brighter.
- 2
Create the Emulsion
Slowly drizzle in the olive oil while whisking constantly in a steady circular motion. This creates a creamy, stable dressing that coats every piece of fennel and apple evenly instead of separating into oil and juice.
- 3
Season the Dressing
Whisk in the honey, salt, and white pepper. White pepper is better here than black because it gives you a clean heat without dark speckles that would make the pretty dressing look messy.
Prep the Vegetables
- 4
Shave the Fennel Paper-Thin
Use a mandoline or very sharp chef's knife to slice the fennel bulb as thin as you can—almost see-through is perfect. Thin slices mean the anise flavor stays delicate and pleasant instead of overpowering the sweet apples.
- 5
Julienne the Apples
Cut the apples into thin matchsticks just before you're ready to assemble. Keep the skin on for color and fiber. The thin cut ensures every forkful has a perfect balance of apple and fennel.
- 6
Prevent Browning
Toss the sliced apples and shaved fennel immediately in 1 tablespoon of the prepared vinaigrette. The acid in the citrus juice stops the apples from oxidizing and turning brown—it's like a protective shield that keeps them looking fresh and white.
Assemble and Serve
- 7
Toss Everything Together
Combine the apples, fennel, and fresh dill in a large chilled mixing bowl. Drizzle with the remaining dressing and toss gently by hand—this ensures every component glistens with dressing without creating a pool of liquid at the bottom that makes the salad soggy.
- 8
Garnish and Serve Immediately
Top with the reserved fennel fronds for a beautiful finishing touch. Serve right away while everything is crisp and fresh—the salt in the dressing will eventually draw out moisture if the salad sits too long.
Tips & Tricks
If your fennel slices are too thick and taste too strong: Use a mandoline set to the thinnest setting to get paper-thin, almost translucent slices. If you don't have a mandoline, a very sharp chef's knife and patience work too—just take your time.
If the fennel flavor is too intense for your taste: Soak the shaved fennel slices in ice water for 10 minutes before assembling. This mellows the anise notes and makes the fennel extra crispy at the same time.
If your salad gets watery and soggy: Make sure your fennel is bone-dry after washing. Use a salad spinner or pat the slices thoroughly with paper towels—water clinging to the vegetables will repel the oil-based dressing and create puddles.
If you want to prep ahead for a dinner party: Make the vinaigrette up to 3 days ahead and store it in a jar in the fridge. Shake it vigorously before using since the oil and juice naturally separate. Cut the vegetables and toss everything together right before serving.
Frequently Asked Questions
Can I use dried dill instead of fresh?
No, fresh dill is really important here. Fresh dill has a bright, grassy aroma that complements the citrus and fennel beautifully. Dried dill tastes muted and woody—it feels dusty against the crisp, fresh vegetables and doesn't give you that pop of flavor.
What is the best apple to use?
Honeycrisp is the gold standard because it has explosive crunch and a perfect balance of sweet and tart. If you prefer something more tart that stands up to the licorice notes of fennel, Granny Smith works beautifully too.
Can I make the dressing in advance?
Yes! The vinaigrette keeps for up to 3 days in a sealed jar in the fridge. Just give it a vigorous shake before using because the oil and juice will naturally separate over time. This makes it perfect for meal prep.
How do I keep the salad from getting soggy?
Dress the salad at the very last second before serving. While fennel is sturdier than lettuce, the salt in the dressing will eventually draw out moisture and reduce the crunch. Also make sure your fennel is completely dry after washing.
What if I don't have a mandoline?
Use a very sharp chef's knife and take your time slicing the fennel as thin as you can. It takes more patience but works just fine. The key is keeping your knife sharp—a dull knife will crush the fennel instead of slicing it cleanly.
Can I add other ingredients to this salad?
Yes! Toasted walnuts or pecans add nice crunch, and crumbled goat cheese or feta brings creamy richness. Just add them right before serving so they don't get soggy from the dressing.
Why use white pepper instead of black pepper?
White pepper gives you a clean heat without the dark speckles that black pepper would leave in the pretty, light-colored dressing. It's a visual thing—the salad looks more elegant and professional without the black dots.
How do I know if my fennel is fresh?
Look for firm, white bulbs with no brown spots or soft areas. The fronds should be bright green and feathery, not wilted or yellowing. Fresh fennel smells sweet and slightly like licorice when you cut into it.