Yahoo Lifestyle The 5-Minute Winter Salad Pamela Anderson Swears By
From the original Baywatch to her new critically acclaimed movie The Last Showgirl, Pamela Anderson's career has solidified her as an American pop culture icon. She can act, she can model and to add to all that, she can cook.
The 2024 cookbook I Love You: Recipes from the Heart (A Cookbook) is Pamela Anderson's contribution to vegan cooking. In the book, the legendary starlet shares recipes for elegant salads and sourdough bread and even includes pet treats and skincare tips.
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Among the cookbook's highlights is Anderson's Shaved Fennel and Apple Salad, which she describes as "elegant, surprising, delicious." The combination of crisp Granny Smith apples, licorice-like fennel, fresh herbs and crispy fried capers, makes for a salad that feels like sunshine in a bowl. I set out to test this salad to see if Anderson shines in the kitchen as much as she does on the screen.
Get the recipe: Pamela Anderson's Shaved Fennel and Apple Salad with Crispy Capers
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Ingredients for Pamela Anderson's Shaved Fennel and Apple Salad
For this vibrant salad, you'll need: fennel bulbs, Granny Smith apples, parsley, dill, capers, salt, pepper, apple cider vinegar, olive oil, lemon zest and lemon juice.
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How to Make Pamela Anderson's Shaved Fennel and Apple Salad
To make this salad, start by frying the capers. Heat olive oil in a small skillet over medium heat, add the capers and fry until crispy—about two minutes. Transfer them to a paper towel to drain as you make the rest of the salad.
Next, thinly slice the apples and fennel (Anderson says to use a mandoline) and place them in a large bowl. Toss in chopped fresh dill, parsley, lemon zest, flaky salt and pepper. In a separate small bowl, whisk the apple cider vinegar, lemon juice and olive oil until well combined. Pour the dressing over the apple-fennel mixture and gently toss to combine. Transfer the salad to a serving platter and sprinkle with the crispy capers. Voilà, you've got California cool in a bowl.
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My Honest Thoughts About Pamela Anderson’s Shaved Fennel and Apple Salad
This salad was everything Pamela promised—crisp, refreshing and delightfully crunchy. The licorice notes of the fennel balanced out the tartness of the green apple and the fried capers added just the right amount of salty punch. It reminded me of a green juice in salad form: light, vibrant and just the thing to brighten a gray winter day. The various shades of green, the refreshing crunch and the brightness of the herbs and lemon really worked well together.
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What really struck me about this recipe was how effortless it felt. Frying the capers was the only cooking I needed to do and those two minutes more than paid off. Pam's salad is effortlessly chic in under 10 minutes.
I also found myself completely smitten with I Love You as a whole. Pamela’s journey into this softer, more personal territory—whether through her recipes or her stories—makes the book feel like an extension of her heart. If you’ve ever doubted the staying power of Pamela Anderson’s influence, let this cookbook—and this salad—prove you wrong.
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Tips for Making Pamela Anderson's Shaved Fennel and Apple Salad
Halve the recipe: If you’re not feeding a crowd, cut the ingredients in half. I halved the recipe and found it still made enough for three or four side salads.
Pair it up: While the salad is vegan, I couldn’t resist serving it with grilled salmon and a squeeze of lemon. The combination was nothing short of divine. Some shaved Parmesan or crumbled feta would also be a nice addition.
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