Category Archives: Goop

Shaved Apple & Fennel Salad with Lemon and Toasted Walnuts over Arugula

Oh, Gwyneth Paltrow. She seems to get a lot of shade thrown her way for the Goop blog, the way she can do things like ask her celeb friends not to do interviews with a magazine that’s threatening to expose her, her kids’ names, her “conscious uncoupling”…etc. I get it to some degree, but come on – she’s freaking Gwyenth Paltrow. She’s been in serious relationships with Brad Pitt, Ben Affleck and Chris Martin. She’s an Oscar winning actress. Her mom is Blythe Danner and her godfather is Steve Spielberg. She’s run in some pretty heavy circles probably since she was born, so can we really blame her for thinking it’s normal for everyone get a wood-fired oven in their backyard? I think  her ‘I am who I am” attitude is judged as not apologetic enough, but honestly, if I were her I wouldn’t be apologetic for what I grew up in and what things I enjoy either. I think she just is who she is, and frankly, that seems pretty cool. To summarize: Get it, girl. Now, Anne Hathaway, on the other hand…  Anyway, the recipes on Goop are awesome – super super clean, healthy and delicious. This salad is adapted, and I’m going to be making it alllllll the time. Brendan even said it was the best salad he’s ever had.


SHAVED APPLE AND FENNEL SALAD WITH LEMON AND TOASTED WALNUTS (serves 2-4)
– 1 bulb fennel, top parts cut off (but leaves saved), core removed.
– 1 tart apple
– Juice and zest of 1 lemon
– toasted walnuts, approx. 1/3 cup
– approx. 3 tbsp. EVOO
– kosher salt & pepper
– Arugula (optional)

1. With either a julienne slicer or a Cuisinart food processor with a slicer attachment, shave the fennel bulb and the apple into paper-thin slices (this really makes a difference in the overall salad). Put into a bigger bowl.


2. Over medium heat, toast the walnuts, shaking the pan every minute or so and making sure they don’t burn.


3. Zest and juice the lemon, then add to the bowl with the apple and fennel shavings. Add kosher salt & pepper, mix well to combine.


4. Add EVOO and walnuts, mix. Top with the toasted walnuts and a couple fennel leaves.

5. If using arugula, I just arranged some on a plate, juiced a little lemon over it, then added the apple/fennel salad on top of the arugula leaves. The apple/fennel dressing will work as enough dressing for the arugula.

6. We had this with salmon burgers with a simple lemony dill sauce on avocado toasts. So good.