Fennel And Celery Slaw Salad Recipes

FENNEL & CELERY SALAD

Steps:

• Very finely slice the fennel bulbs lengthways (a mandolin makes this easier). Cut the celery stalks into thin matchsticks. Scatter the fennel and celery on a large plate or platter, drizzle over the fruity extra virgin olive oil and lemon juice, then season. Scatter any fennel fronds and celery leaves over if you have them.

FENNEL AND CELERY SALAD

Steps:

• Combine celery, fennel, and red onion in a bowl. Mix in parsley. Add lemon juice, olive oil, salt, and pepper. Mix together and let sit for 2 hours or more for flavors to develop.

FENNEL SLAW SALAD

Steps:

• Place raisins in a small dish cover with the juice of the orange and 2 to 3 tablespoons hot water. Plump and soften the raisins for 5 minutes.
• Combine fennel, raddichio, scallions, and parsley in a bowl. Add plumped raisins in juice and the pine nuts to the salad and toss with balsamic vinegar and extra-virgin olive oil to lightly coat the slaw. Season salad with coarse salt and pepper, to your taste.

FENNEL AND CELERY SLAW

Steps:

• Combine the honey, vinegar and shallot with the lemon juice and whisk in the EVOO. Add the parsley, celery and fennel and toss to coat and combine. Season with salt and pepper. Arrange on a platter and top with the toasted nuts.

FENNEL, APPLE, CELERY SALAD WITH CILANTRO AND LEMON

Steps:

• In a large non-reactive bowl, combine the lemon juice, olive oil, salt and pepper. Add the apples, fennel, celery and cilantro. Toss until well combined. Taste and adjust seasonings.

FENNEL AND APPLE SLAW

Steps:

• To make the dressing, add the olive oil, vinegar, orange juice, honey mustard, salt and pepper to a mason jar. Cover and shake to emulsify. Set aside.
• Add the cabbage, sliced fennel, celery, celery leaves and apple to a serving bowl. Top with the dressing. Toss to coat the vegetables in the dressing.
• Garnish with the fennel fronds. Serve immediately or refrigerate until ready to serve.

FENNEL, CELERY, AND POMEGRANATE SALAD

Steps:

• Toss fennel, celery, shallot, parsley, celery leaves, if using, and half of pomegranate seeds in a large bowl. Drizzle with lime juice and oil and toss to coat; season with salt and pepper. Serve topped with remaining pomegranate seeds.

PARSLEY, FENNEL, AND CELERY ROOT SALAD

Steps:

• Tear enough fennel fronds into small sprigs to measure 1 1/2 cups. Trim fennel stalks flush with bulb and discard stalks. Quarter bulb lengthwise, then cut lengthwise into paper-thin slices with a mandoline or other manual slicer. Toss sliced fennel with fronds, parsley, and celery root in a large bowl.
• Whisk together lemon juice (to taste), shallot, sugar, salt, pepper, and oil in a small bowl. Toss salad with dressing.

FENNEL AND CELERY SALAD

Steps:

• Cut fennel bulbs in quarters lengthwise, discarding outer layer if it is exceedingly tough. Use a mandoline to slice quarters thinly; slice celery equally thin.
• Put sliced fennel and celery into a large bowl and drizzle with olive oil and lemon juice. Season with salt and pepper and toss gently to combine. Top with lots of freshly shaved Parmesan and chopped fennel fronds if you like.