Tarragon, grilled fennel and apple salad


  • Prep Time10 mins
  • Total Time25 mins
  • Makes4 servings
Tarragon, grilled fennel and apple salad

Photo, Roberto Caruso.

Chatelaine Triple Tested


  • 1 fennel bulb, fronds reserved

  • 1 1/2 tbsp lemon juice

  • 2 tsp honey

  • 2 tsp mustard seeds, toasted

  • 1/2 tsp salt, divided

  • 1/4 tsp pepper

  • 2 tbsp olive oil, divided

  • 1 gala apple, cut into 1/4-in. slices

  • 1 1/2 cups tarragon leaves


  • PREHEAT barbecue to medium. Cut fennel vertically into 1/2-in. slices.

  • WHISK lemon juice, honey, mustard seeds and salt in a large bowl. Slowly whisk in 1 1/2 tbsp oil.

  • BRUSH both sides of fennel with remaining 1/2 tbsp oil, then season with remaining  1/4 tsp salt and pepper. Oil grill. Grill, lid closed, until tender and lightly charred, 5 to 6 min per side.

  • COMBINE apple, tarragon, and reserved fennel fronds (about 1/4 cup) on a platter. Top with grilled fennel and drizzle with dressing. Serve with grilled honey-Dijon salmon fillets.

Chatelaine Quickies: No-cook shrimp, mango and avocado rolls

Nutrition (per serving)

Calories 152, Protein 3g, Carbohydrates 20g, Fat 8g, Fibre 6g, Sodium 215mg.

Kitchen tip: Toast mustard seeds in a dry non-stick frying pan over medium-high until they start to pop, about 1 min.