Fennel and Celery Salad With Lemon and Parmesan

By David Tanis

Fennel and Celery Salad With Lemon and Parmesan
Andrew Scrivani for The New York Times. Food Stylist: Devon Knight.
Total Time
15 minutes
Rating
4(577)
Comments
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This crisp, lemony salad of raw fennel and celery (you could add thinly sliced celery root to the salad as well) makes a refreshing start to a meal, garnished with radishes and slightly bitter Treviso or radicchio leaves. It could also be a light meal on its own. Don’t slice the vegetables paper-thin; you want the salad to have some crunch. You may prepare the vegetables up to an hour in advance and keep refrigerated, but don’t dress the salad more than 10 minutes before serving.

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Ingredients

Yield:6 servings

    For the Dressing

    • 3tablespoons fresh lemon juice, plus ½ teaspoon lemon zest (from 1 large lemon)
    • 1 or 2crushed garlic cloves
    • Kosher salt and black pepper
    • ¼cup extra-virgin olive oil

    For the Salad

    • 2medium fennel bulbs, trimmed and finely sliced (about 2 cups)
    • 1 or 2celery hearts, pale ribs and leaves, finely sliced (about 2 cups)
    • Radicchio or Treviso leaves, for serving (optional)
    • 1small piece of Parmesan (about 2 ounces), for serving
    • ¼cup roughly chopped parsley
    • Basil leaves, for serving
    • Radishes, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

136 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 4 grams protein; 221 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the dressing: Put lemon juice, zest and garlic in a small bowl. Add a pinch of salt and pepper. Stir in olive oil. Set dressing aside for at least 10 minutes.

  2. Step 2

    Prepare the salad: Place sliced fennel and celery in a salad bowl. Season lightly with salt and pepper.

  3. Step 3

    Discard garlic from the dressing, and whisk dressing. Pour over vegetables, and toss well. Taste and adjust seasoning.

  4. Step 4

    To serve, transfer salad to a platter, and surround with radicchio, if using. Use a vegetable peeler to shave Parmesan generously over the salad. Sprinkle with parsley and basil. Garnish with radishes, if desired.

Ratings

4 out of 5
577 user ratings
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Comments

Amy

This was an excellent lemony fresh and crisp salad. Used the Parmesan as a garnish as instructed, but his salad would also be great with shaved Parmesan mixed throughout. In future I will also try adding in some toasted walnuts to give more body and protein.

norshe

Three of my favorite things.... lemon, fennel, radicchio... excellent crunchy salad. Definitely added a good amount of parm to the mix..., and more radicchio as well. Great accompaniment to bone-in- chic breasts baked with Prosciutto and rosemary tucked under the skin. Lovely September Sunday meal in snowy Montana!

Jen

Not sure how this could beat the Fennel Apple Celery Salad, which is amazing, particularly with blue cheese https://approvedpromo.info/recipes/1019023-fennel-apple-salad-with-walnuts?action=click&module=Global</a>%20Search%20Recipe%20Card&pgType=search&rank=10</p><div class="noteactions_noteActions__VlyP0">

Meinmunich

Goes well with salt baked fish. Radicchio makes it pretty.

Debranni

could we leave out the cheese to make it passover kosher, or would that wreck it?

Holly

This combination of greens was delicious, colorfully attractive with the additional red provided by the radicchio & sliced radishes. However, I found the dressing, while fresh tasting, kind of insipid. I added some minced shallots, grated garlic, and some anchovy paste to the dressing which perked it up immeasurably.

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