Fennel & Celery Salad
This crisp Fennel Salad is bright and packed with crunchy elements. It's made by tossing together shaved fennel, celery, apple, pistachios, and herbs with in a simple lemon Dijon vinaigrette. It’s an easy, elegant dish that works as a side salad or stands on its own.
Servings: 4
Ingredients
For the Fennel Salad
- 2 large fennel bulbs thinly shaved, reserving fennel fronds
- 4 celery stalks thinly sliced
- 1 small Fuji apple cut into matchsticks
- ⅓ cup pistachios roughly chopped
- 2 tablespoons fresh dill chopped
- ¼ cup fresh parsley chopped
For the Dressing
- 1 tablespoon fresh lemon juice
- 2 tablespoons white balsamic vinegar or white wine vinegar
- 1 tablespoon minced shallot
- 2 teaspoons Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup olive oil
Instructions
- Add shaved fennel, celery, apple, pistachios, dill, and parsley to a large bowl. Toss to combine.
- Make the dressing by adding all of the ingredients, in order, to a jar. Secure the lid and shake vigorously for about 20 seconds, until emulsified.
- Pour about half of the dressing over the salad. Toss to evenly coat. Use more dressing, as needed, or reserve in the refrigerator for later use.
- Serve the salad with fennel fronds sprinkled on top to garnish.
Notes
- Toss the salad together with dressing and let rest at room temperature for about 10 minutes to let the flavors come together.
- If you’re cutting the apple in advance, you can squeeze in about a teaspoon of fresh lemon juice and toss to keep the apple from browning.
- If you’re cutting the apple in advance, you can squeeze in about a teaspoon of fresh lemon juice and toss to keep the apple from browning.