Fennel-Celery Salad With Walnuts
A bright and tangy salad! This one, with fennel, celery and toasted walnuts, is all crunch, which accompanies a carb-heavy meal perfectly. You can make the dressing a day ahead and store it in the fridge, but don't dress the salad until an hour before serving. When apples are in season, come back to this recipe with a thinly sliced apple added into the mix!
INGREDIENTS
1 tablespoon lemon juice, plus more to taste
¼ teaspoon fine sea salt, plus more to taste
Freshly ground black pepper
¼ cup olive oil
1 large fennel bulb, thinly sliced on a mandoline
2 celery stalks, thinly sliced on a mandoline
¼ cup fennel fronds or roughly chopped parsley leaves
1 apple, thinly sliced on a mandoline (when in season!)
¼ cup toasted walnuts or hazelnuts or pecans
2 ounces Parmesan, shaved with a vegetable peeler (about ½ cup)
Directions:
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.
In a large bowl, toss the dressing with fennel and celery. Fold in fennel fronds or parsley and nuts. Top with Parmesan just before serving.
Recipe Source: Adapted from a New York Times Cooking recipe