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Apple, fennel and rocket salad with parmesan crisps

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  • High in dietary fibre
  • Vegetarian
  • No added sugar
  • Healthier living
  • Seafood free
  • Shellfish free
  • Wheat free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free
  • Gluten free
  • Egg free

Topped with crunchy parmesan crisps, this apple, fennel and rocket salad is the perfect mix of sweet and savoury.

  • Serves6, as a side
  • Cook time10 minutes
  • Prep time15 minutes, + cooling and 5 mins standing time


  • 1/3 cup (25g) finely grated parmesan
  • 2 small fennel, finely shaved, fronds reserved
  • 2 Pink Lady apples, cored, thinly sliced
  • 60g pkt Coles Australian Baby Rocket
  • 1 bunch watercress, sprigs picked
  • 1/2 cup flat-leaf parsley leaves
  • 1/2 cup mint leaves

Parmesan dressing

  • 1/2 small lemon, juiced
  • 1 tbs red wine vinegar
  • 1 small garlic clove, finely chopped
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tsp Coles Dijon Mustard
  • 2 tbs finely grated parmesan

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Line a baking tray with baking paper. Arrange the parmesan in 4 piles on the lined tray. Spread parmesan into 8cm discs. Bake for 7 mins or until light golden. Set aside to cool completely.
  2. Step 2

    Meanwhile, to make the parmesan dressing, combine the lemon juice, vinegar and garlic in a screw-top jar and set aside for 5 mins or until the garlic softens. Add the oil, mustard and parmesan. Shake well to combine.
  3. Step 3

    Combine the fennel, apple, rocket, watercress, parsley and mint in a large bowl. Drizzle with parmesan dressing and gently toss to combine. Transfer to a serving dish. Crumble over the parmesan crisps and sprinkle with the reserved fennel fronds.

Fennel salad recipe

You might not believe it, but this Mediterranean delight comes from the same family as carrots. The fennel plant is actually a perennial herb and while most people focus on the fennel bulb when preparing recipes, you can also eat the fennel fronds.

What does fennel taste like? It has a subtle anise flavour that works beautifully in this recipe alongside the sweetness of apple. Best of all this, this fennel apple salad is healthy, easy to prepare, and the perfect winter salad.

How to prepare fennel

There are lots of fennel recipes out there, and how to cut fennel depends on which one you’re making. Before you start, remove any outer leaves on the bulb that may have wilted. For this recipe, you want the fennel to have an almost slaw-like quality. The easiest way to do this is to shave it on a mandoline; otherwise slice it finely using a sharp knife. When you’re done, pick out any of the tough core pieces and put them in the compost. This is also a great way to prep the bulb if you want to sauté the fennel.

If you’re roasting the fennel, simply cut the bulb in half vertically then into 1.5cm wedges before tossing into olive oil, salt and pepper. Cook them for 25–30 minutes in a 180ºC oven until the wedges are tender and caramelised around the edges.

Use the stalks for a homemade vegetable soup, and finely slice the fronds and use them like a herb on soups, salads, pasta and more.

Variations on fennel salad

Give this apple and fennel slaw the Waldorf salad treatment by adding some chopped toasted walnuts during step 3.

There’s another simple salad dressing that goes well if you want to swap out our parmesan dressing. Simply shake together wholegrain mustard, apple cider vinegar, olive oil, salt, pepper and a little honey.

If you’ve got celery in the fridge, you can replace the fennel, although you’ll lose the beautiful anise flavour.

Now get cooking

There are lots of different fennel salad recipes you can try. Dish up maple-glazed salmon with herbed fennel salad as a midweek dinner. This BBQ haloumi and fennel panzanella salad includes grilled wedges of the bulb. Another great way to utilise fennel’s unique flavour is in soups, like this fennel, potato and celery version, sprinkled with dukkah.

Nutrition Information


Energy: 700kJ/167 Cals (8%)

Protein: 5g (10%)

Fat: 12g (17%)

Sat fat: 3g (13%)

Carb: 8g (3%)

Sugar: 8g (9%)

Fibre: 4g (13%)

Sodium: 172mg (9%)