Tarragon, grilled fennel and apple salad

Prep 10 min
Total 25 min
Serves 4



fennel bulb, fronds reserved
1 1/2 tbsp
2 tsp
2 tsp
mustard seeds, toasted
1/2 tsp
salt, divided
1/4 tsp
2 tbsp
olive oil, divided
gala apple, cut into 1/4-in. slices
1 1/2 cups


  • 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.


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



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

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

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