Peruvian & World Recipes

Fennel and Celery Salad

Fennel and Celery Salad
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Fennel and Celery Salad

Course: All Recipes, Side DishesCuisine: Italian
Portions

4

A refreshing Fennel and Celery Salad featuring crisp fennel and celery, tossed with pine nuts, fresh Italian parsley, and shaved Parmesan. Drizzled with lemon juice and zest, extra virgin olive oil, and seasoned to perfection with Kosher salt and pepper.

Cook Mode

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Ingredients

  • 1/4 cup pine nuts

  • 2 medium fennel bulbs

  • 4 celery stalks

  • 1/2 cup fresh Italian parsley

  • 1/4 cup lemon juice

  • 1 lemon zest

  • 3 Tbsp extra virgin olive oil

  • Kosher salt and pepper

  • 1/4 cup shaved Parmesan

Directions

  • Heat a skillet over medium high heat and add the pine nuts. Toast for 5-10 minutes, until golden brown, stirring occasionally and keeping an eye on them so that they don’t burn.
  • Meanwhile, thin slice* your fennel and celery and chop the parsley – Add them all to a large bowl.
  • Toss fennel, celery and parsley with lemon juice and olive oil. Season with salt and pepper, to taste, and sprinkle with shaved Parmesan and toasted pine nuts.
  • NOTE
  • *A mandolin will do a great job

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