Fennel and Celery Salad

Yield: 4 -6 portions


  • ¼ cup pine nuts
  • 2 medium fennel bulbs
  • 4 celery stalks
  • ½ cup fresh Italian parsley
  • 1/4 cup lemon juice
  • 1 lemon zest
  • 3 tablespoons extra virgin olive oil
  • Kosher salt and pepper
  • 1/4 cup shaved Parmesan
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  1. 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.
  2. Meanwhile, thin slice* your fennel and celery and chop the parsley – Add them all to a large bowl.
  3. 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.

*A mandolin will do a great job