Description
This refreshing French salad brings together ultra-crisp fennel, tart Granny Smith apples, and luxuriously creamy burrata for a dish that’s as beautiful as it is flavorful. Sliced thin at the last minute, the fennel and apples stay perfectly crunchy, while the burrata is broken over the salad just before serving for maximum creaminess without sogginess. A tangy lemon-olive oil dressing balances out sweetness and acidity, letting every bite pop with freshness. Ready in just 15 minutes and requiring no cooking, this elegant salad works beautifully as a chic starter, a light lunch, or even an al fresco summer centerpiece. With each forkful, you get a burst of anise, vibrant apple, and milky richness. Best enjoyed immediately for peak texture and flavor.
Ingredients
- 1 gros fenouil (environ 300 g)
- 2 pommes Granny Smith (environ 250 g)
- 250 g de burrata
- 3 c. à soupe d’huile d’olive extra vierge
- Jus d’1 citron (environ 3 c. à soupe)
- 1 c. à café de miel liquide
- 1/2 c. à café de fleur de sel
- Poivre noir fraîchement moulu, 1/4 c. à café
Instructions
- Préparer les légumes: Trim and discard any thick outer layers from the fennel. Slice the fennel bulb as thinly as possible (preferably on a mandoline) so the pieces are nearly transparent. Core the apples and slice them just as thin; do not peel.
- Immediately after slicing, place the apple slices into a large bowl with half the lemon juice (about 1.5 tablespoons) to keep them from browning.
- Make the dressing: In a separate large mixing bowl, whisk together the olive oil, remaining lemon juice (about 1.5 tablespoons), honey, fleur de sel, and black pepper until completely emulsified and smooth.
- Drain the apple slices, reserving any lemon juice in the bowl. Add both the fennel and apples to the dressing. Toss gently by hand to coat the slices evenly, being careful not to break them.
- Just before serving, drain the burrata and pat it dry. Tear the burrata into large pieces with your hands and distribute it over the salad. Lightly toss once or twice to marble the cheese through the salad, but do not overmix.
- Serve immediately while everything is cold and crisp.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: French
Nutrition
- Serving Size: 1/4 of salad (approx. 220 g)
- Calories: 310
- Sugar: 11 g
- Sodium: 340 mg
- Fat: 21 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 38 mg
Keywords: Slice the fennel and apples as thinly as possible for best texture. A mandoline makes this quick and easy. Substitute Pink Lady apples for a sweeter touch, or use celery stalks instead of fennel for a milder flavor. Don’t add the burrata until just before serving, or it will become watery and lose its creamy texture. If making the salad ahead for lunchboxes, keep the burrata separate and add right before eating. Try garnishing with toasted walnuts or a handful of fresh herbs like basil or tarragon for extra flavor. If you don’t have honey, use maple syrup sparingly, but note it will subtly alter the flavor.