Fennel and Celery Salad

When you need a 'counterweight' to a rich pasta or meat dish, this fennel and celery salad is the perfect choice. The crunch of this salad is out of this world and the lemony vinaigrette is a natural palate cleanser.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a skillet on medium-high heat and add pine nuts. Toast for about 5-10 minutes, until golden brown.

Step 2

Clean the fennel bulb by trimming off the fennel stalks, where they meet the bulb. Cut the bulb in half and cut the core part away. Easily visible at the bottom of the bulb, looks like a triangle. With a mandoline slicer shave the fennel into very thin slices. Place the fennel slices into an ice bath. This allows you to wash any dirt away and it keeps the slices crisp. Keep them in the ice water for about 10 minutes.

Step 3

Before you put the salad together, dry the fennel slices on a kitchen towel. Dry them as good as you can. You want the dressing to stick to the vegetables and when they’re wet that is not happening.

Step 4

Slice the celery, the apple and chop the parsley. Transfer celery, apple, parsley and pine nuts to a bowl and add the fennel slices.

Step 5

Make a vinaigrette of lemon juice, olive oil, salt & pepper.

Step 6

Add vinaigrette to the salad bowl and mix. Since it is a delicate salad, don’t mix longer than needed.

Step 7

Serve the salad in a bowl and sprinkle with shaved Parmigiano Reggiano Cheese. You can also decorate with some of the fennel fronds.

↑Support creators by visiting their site 😊