Description
A crisp and refreshing Fennel, Apple & Celery Salad featuring thinly sliced vegetables and fruit, dressed with a tangy Dijon mustard vinaigrette, topped with crunchy nuts and shaved Parmesan cheese. Perfect as a light starter or side dish, this salad combines sweet, savory, and nutty flavors for a balanced and vibrant dish.
Ingredients
Vegetables and Fruit
- 6 stalks celery, very thinly sliced on an angle, plus ½ cup light green celery leaves
- 1 large fennel bulb or 2 small bulbs, cut in half then very thinly sliced (reserve some fennel tops for garnish)
- 1 medium apple (e.g., Honeycrisp), cut into thin matchsticks
Vinaigrette
- 2 teaspoons Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 tablespoon fresh lemon juice
- 3 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Toppings
- ⅓ cup sliced almonds or chopped nuts (such as walnuts or pecans)
- ¼ cup shaved Parmesan cheese (optional)
Instructions
- Prepare the produce: Thinly slice the celery stalks on an angle and reserve ½ cup of the light green celery leaves from the center. Slice the fennel bulbs very thinly after cutting them in half, reserving some fennel tops for garnish. Cut the apple into thin matchsticks.
- Combine the base ingredients: In a large bowl, add the sliced celery, celery leaves, fennel slices, and apple matchsticks. Toss gently to combine all the elements evenly.
- Make the vinaigrette: In a small bowl, whisk together the Dijon mustard, honey or maple syrup, fresh lemon juice, extra virgin olive oil, kosher salt, and ground black pepper until the mixture is smooth and emulsified.
- Toss the salad: Pour the prepared vinaigrette over the combined produce in the large bowl. Toss thoroughly to ensure everything is coated well with the dressing. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve and garnish: Transfer the dressed salad to a serving bowl or platter. Scatter the sliced or chopped nuts and shaved Parmesan cheese over the top. Garnish with the reserved fennel tops. Serve immediately for best texture and flavor.
Notes
- Use a crisp apple variety like Honeycrisp or Granny Smith for best texture and flavor contrast.
- To keep the salad crisp, prepare just before serving and avoid letting it sit too long after dressing.
- For a nut-free version, omit the nuts or substitute with toasted seeds such as pumpkin or sunflower seeds.
- Parmesan cheese is optional; for a vegan version, omit the cheese or replace with a plant-based cheese alternative.
- The salad is naturally gluten-free and low in calories, making it suitable for light diets.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American