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Thursday, December 7, 2017

Apple, Fennel and Celery Salad

This was billed as a lighter salad for the Thanksgiving table, and it would indeed fit that bill, but I made it for a dinner that I wanted a lot of vegetarian options for.  We still have some fennel from our CSA and it is a really nice flavor in this dish.
I made it without the cheese and it was very good.
  • 3 tablespoons lemon juice, plus more to taste
  • ½ teaspoon fine sea salt, plus more to taste
  • Freshly ground black pepper
  • ¼ cup extra-virgin olive oil
  • 3 large fennel bulbs, thinly sliced on a mandoline
  • 2 Granny Smith apples, halved and cored, thinly sliced on a mandoline
  • 3 celery stalks, thinly sliced on a mandoline
  • cup fennel fronds or roughly chopped parsley leaves
  • ½ cup toasted walnuts
  • 2 ½ ounces Parmesan, shaved with a vegetable peeler (about 2/3 cup)
  1. In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
  2. In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.

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