Waldorf Salad with Fennel and Candied Walnuts

June 1st, 2017

Waldorf Salad with Fennel and Candied Walnuts

Tweaking familiar recipes keeps my enthusiasm for cooking on point.  A while back I changed up my decades old meatloaf recipe for this one and I haven’t gone back.  This update of Waldorf Salad is another change that is good.  The addition of fennel to the standard ingredients of apples and celery gives a nice slightly licorice flavor.  The candied walnuts add a boost in flavor too. Next time I may add the usual grapes back in the mix.

Waldorf Salad with Fennel and Candied WalnutsThe recipe came from my new cookbook by Erin French, {the} Lost Kitchen.  I have been enjoying cooking from her book.  You can read about her in one of my previous posts here.

Waldorf Salad with Fennel and Candied WalnutsThe fennel fronds and soft lettuce add to the visual appeal of this common salad gone wild.  Actually that is a bit of an exaggeration, but you get my meaning.  Changing things up is sometimes a good thing.  Give it a try.


2 crisp apples, cut into cubes
1 small fennel bulb, cored and sliced, fronds reserved for garnish
2 celery stalks, sliced, leaves reserved for garnish
Grated zest and juice of 1/2 lemon
1/2 cup candied walnuts (See below)
1/3 cup mayonnaise
1/4 cup parsley leaves
Salt and Pepper
1 heaping handful of radicchio or good-looking greens such as Bibb lettuce or arugula

In a large bowl, combine the apples, fennel, celery, and lemon zest and juice.  Toss to coat.  Add the walnuts, mayo, and parsley and toss again.  Season to taste with salt and pepper.

Make a bed of lettuce on individual plates or a platter, top with the dr3essed mixture, and garnish with fennel fronds and celery leaves.


1/2 cup sugar
2 cups nuts, such as walnuts, hazelnuts, pecans, or almonds
Maldon salt

Preheat the oven to 375 degrees F.  Line a baking sheet with parchment paper.

Combine the sugar with 1/2 cup water in a small saucepan and bring to a boil.  Toss in the nuts, stir to coat, then, with a slotted spoon, spread them out on the baking sheet.  Bake until toasty, 8 to 10 minutes. (Watch carefully so that they do not burn).  Sprinkle with Maldon salt to taste.  Set aside to cool.

Store any leftovers in a sealed container in your pantry for up to a month.

Printable Recipe 


13 responses to “Waldorf Salad with Fennel and Candied Walnuts”

  1. Penny at Enjoying The Simple Things says:

    I love fennel! This sounds so refreshing Penny

  2. Jane says:

    Heavenly. Definitely on my list of salads, Penny. I make a lot of candied nuts and I find a bit of frothy egg whites tossed with the nuts makes the sugar stick.


  3. Monique says:

    Fennel and apple are great together..I make an apple fennel mint salda and it is good too..no lettuce though..this looks so pretty and appetizing..sure hope your weather has improved..not ours:(

    • Penny says:

      I just wish fennel were not so expensive. Your apple fennel mint salsa sounds delicious Monique. Our weather has improved immensely by the way. Thanks.

  4. Madonna says:

    I can’t wait to try this salad. I think what scares people is the word licorice. I heard Ina say she did not like raw fennel, but liked it cooked, but, ever since I made one with apples, fennel, and pomegranate with lime dressing it is one of my favorite.

    Another yummy recipe from you.

  5. Love the idea of adding fennel to the Waldorf salad…it sounds great.

    • Anonymous says:

      Thank you Karen. Enjoyed your Atlanta visit and your lemon olive oil cake.

  6. Susan says:

    What a beautiful salad and perfect for summer! I love nuts in salads too.

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