Fennel and Celery Salad
Missy Robbins
Nathan Congleton/TODAY
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Rating:
3.490909 (110 rated)
Servings:
4-6

The beauty of this salad is in its simplicity. Each ingredient has the chance to show off its full flavor and shine through.

Ingredients

    • 4 fennel bulbs
    • 1 head celery
    • 3/4 cup chopped walnuts
    • 3/4 cup shaved Parmigiano Reggiano
    • 3 lemons, juiced
    • 4 tablespoons extra virgin olive oil
    • Salt, to taste

Preparation

1. Split the fennel bulbs in half and remove the cores. Thinly slice them (about 1/8-inch thick) on a mandolin or with a knife.

2. Break apart the head of celery into stalks. Remove the leaves and set aside. Chop the celery leaves.

3. Peel the outer stalks of celery and slice on a bias about 1/8-inch thick.

4. Put the fennel and celery in a mixing bowl. Add the nuts, cheese, lemon juice and olive oil. Toss in the celery leaves and mix everything together. Season to taste with salt.

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