About the Recipe
’ve always had a soft spot for salads that go beyond the usual leafy greens—ones that feel bright, clean, and full of texture. This fennel and apple carpaccio is just that. It’s crisp, elegant, and makes the most of winter produce, especially when citrus is at its peak. Paper-thin slices of fennel and sweet apple create the perfect base, while juicy grapefruit and a handful of fresh mint add the kind of zingy brightness that perks up even the chilliest day.
If you’ve tried my Purple Cabbage Coleslaw or Celery Root Remoulade, you’ll know I love sides with crunch and character. And if you’re more of a summer salad person, my Watermelon Salad might be your thing too—it’s all about unexpected pairings that just work. This carpaccio fits right in: it’s light but layered, delicate but full of flavor, and makes a beautiful addition to any meal from brunch to dinner.
Trust me, once you start slicing fennel this thin, you’ll want to add it to everything.
Refreshing and Light: The crisp apples, shaved fennel, and juicy grapefruit create a refreshing combination that’s perfect for cleansing the palate.
Easy Yet Elegant: Despite its fancy presentation, this dish is incredibly simple to assemble, making it ideal for entertaining.
Balanced Flavors: The sweetness of the apples, the slight licorice note of the fennel, and the tang of the white balsamic vinaigrette all come together harmoniously.
Seasonal Flexibility: This dish is perfect for showcasing winter citrus and apples, but it can easily be adapted with summer fruits like peaches or nectarines.
Nutritious and Gluten-Free: Naturally gluten-free and packed with fiber and vitamins, this dish is both a healthy and delicious addition to any meal.
What You'll Love
1. Can I prepare this ahead of time? Yes! You can slice the fennel and apples up to 2 hours ahead, but be sure to keep the apple slices in a bowl of cold water with a splash of lemon juice to prevent browning. Assemble the dish right before serving to maintain its fresh look.
2. What can I use instead of grapefruit? You can substitute orange or blood orange segments for a sweeter twist or even pomegranate seeds if you prefer a pop of color and texture.
3. What if I don’t have white balsamic vinegar? You can substitute apple cider vinegar or rice vinegar. Regular balsamic will work too, but it will add a deeper, sweeter flavor.
4. Can I add nuts for extra texture? Definitely! Toasted walnuts or pecans would be a delicious addition, adding crunch and a nutty flavor.
5. Is this recipe vegan-friendly? Yes, as long as you use a vegan-friendly sweetener like maple syrup instead of honey.
Frequently asked Questions
Ingredints Explained
Ingredients
Carpaccio:
1 medium fennel bulb, thinly sliced (reserve some fronds for garnish)
1 green apple (Granny Smith works best), thinly sliced
1 red apple (such as Honeycrisp), thinly sliced
1 grapefruit, segmented (reserve any juices)
Fresh mint leaves, torn or left whole for garnish
White Balsamic Vinaigrette:
3 tbsp white balsamic vinegar
2 tbsp grapefruit juice (from the segmented grapefruit)
1 tbsp honey or maple syrup (adjust to taste)
1/3 cup extra virgin olive oil
½ tsp Dijon mustard
Salt and freshly cracked black pepper to taste
Preparation
Prepare the Fennel and Apples:
Thinly slice the fennel bulb using a mandoline or sharp knife.
Thinly slice both apples, leaving the skin on for added color and texture.
Place the apple slices in a bowl with a little water and a splash of lemon juice to prevent browning while you prepare the rest.
Segment the Grapefruit:
Peel and segment the grapefruit over a bowl to catch any juices. Reserve about 2 tbsp of the juice for the vinaigrette.
Make the Vinaigrette:
In a small bowl or jar, whisk together the white balsamic vinegar, grapefruit juice, honey, Dijon mustard, salt, and pepper.
Slowly drizzle in the olive oil while whisking to emulsify the dressing.
If you want to read more about white balsamic and the different kinds of vinegars you can check out my blog Utimate Guide to Vinegars
Assemble the Carpaccio:
On a large serving platter, layer the fennel and apple slices, slightly overlapping them in a circular or linear pattern.
Scatter the grapefruit segments over the top.
Drizzle with the white balsamic vinaigrette and gently toss or leave as is for a more elegant presentation.
Garnish and Serve:
Sprinkle with torn mint leaves, fennel fronds, and additional black pepper if desired.
Serve immediately as a light appetizer or side dish.
And that’s it! Simple, fresh, and packed with flavor. This fennel and apple carpaccio proves that you don’t need a long list of ingredients or complicated techniques to create something special. Serve it up, enjoy the crunch and zing, and let the clean, bright flavors speak for themselves. It’s the kind of dish you’ll find yourself making again—whether to impress guests or just to treat yourself on a weekday.
If you like this recipe you should check out: