Apple, Fennel and Celery Salad

Recipes and Images by Amber Bremner

Crunchy, sweet and tangy, with gentle warmth, this salad is a crowd pleaser. Use sweet, crisp apples like Pacific Rose or Pink Lady. Aleppo pepper flakes (available from Vetro) are mild with a little bright fruitiness that matches perfectly here. I recommend seeking them out (they’re excellent sprinkled over just about everything), otherwise substitute with a small pinch of cayenne pepper. Leave out the croutons if you’re gluten free.



3 tbsp extra virgin olive oil

1 tbsp apple cider vinegar

1 tbsp lemon juice

1 tsp Aleppo pepper flakes

½ tsp Dijon mustard

½ tsp sugar

¼ tsp ground black pepper

¼ tsp salt



½ cup walnuts

2 thick slices sourdough, crusts removed and torn into small pieces

1 clove garlic, peeled

Olive oil

4 celery sticks

1 apple, cored

1 small red onion or 1-2 shallots

1 small fennel

A few handfuls of dark leafy greens


Put dressing ingredients into a small jar or sealed container and shake to combine.


Toast walnuts in a frypan over medium heat, with a little olive oil, until golden and fragrant. Season with a little salt and set aside on a plate to cool. In the same pan, add a splash more oil, the torn bread and one clove of garlic. Stir or toss until the bread is golden and crisp, discard garlic and set croutons aside to cool.


Thinly slice celery, apple, red onion and fennel (use a mandolin for the fennel if you have one). Toss together with the dressing, toasted walnuts and croutons, then arrange over a bed of dark leafy greens (I used baby kale). The salad can be made ahead of time (and makes great leftovers the next day) – just add the croutons at the last minute so they stay crunchy.


Share This Post