Salumi and Cheese with Fennel-Apple Salad


Preparation info

  • Difficulty


  • Makes



Appears in

Weeknight Gluten Free

Weeknight Gluten Free

By Kristine Kidd

Published 2013

  • About

This meal can be quickly assembled on a busy night and doubles as a picnic. Look for artisanal cured meats, or salumi, at specialty food stores and some markets. Serve with Soft Socca or gluten-free crackers.


  • Gluten-free Dijon mustard, 1 tablespoon
  • Fresh lemon juice, 1 tablespoon
  • Extra-virgin olive oil, 3 tablespoons
  • Fresh mint, 2 tablespoons minced
  • Fennel seed, ΒΌ teaspoon
  • Kosher salt and freshly ground pepper
  • Large fennel bulb, 1
  • Large Jonathan or Pippin apple, 1
  • Baby arugula, 2 cups (2 oz/60 g)
  • Thinly sliced cured meats, such as salami, prosciutto, and speck, 6–8 oz (185–250 g)
  • Cheeses of your choice, 6 oz (185 g) total
  • Cherry tomatoes
  • Cured olives


  1. In a small bowl, mix together the mustard and lemon juice. Gradually whisk in the olive oil to make a dressing. Add the mint and fennel seed, and then season to taste with salt and pepper to make a dressing.
  2. Trim the fennel bulb, and then cut it lengthwise into quarters. Cut out the core, and cut crosswise into thin slices. Place in a bowl. Cut the apple into quarters and cut out the core. Cut into thin slices and add to the bowl with the fennel. Add the dressing and toss to coat. Season to taste.
  3. Line a platter with the arugula. Mound the fennel-apple salad in the center of the platter. Arrange the cured meats, cheeses, tomatoes, and olives around the salad and serve right away.