Fennel Celery Salad Recipes

FENNEL AND CELERY SALAD

Fennel and Celery Salad image

Celery meets fennel, red onion, and parsley in this crunchy, refreshing salad dressed with lemon juice and olive oil. Chill for a few hours for best results.

Provided by Danielle DePasquale

Categories Salad Vegetable Salad Recipes

Time 2h20m

Yield 4

Number Of Ingredients 7

Ingredients

3 stalks celery, thinly sliced on the diagonal
1 fennel bulb - trimmed, cored and thinly sliced
⅓ red onion, thinly sliced
1 tablespoon chopped fresh parsley
1 lemon, juiced
2 tablespoons olive oil, or more to taste
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 80.6 calories, Carbohydrate 6.3 g, Fat 6.9 g, Fiber 2.5 g, Protein 0.9 g, SaturatedFat 1 g, Sodium 75.9 mg, Sugar 0.9 g

BLACK QUINOA, FENNEL AND CELERY SALAD

Black Quinoa, Fennel and Celery Salad image

This salad was a big surprise. It is so simple. I began with a bulb of fennel and some celery that I had on hand in the refrigerator, the remains of a bag of black quinoa, and fresh herbs from my garden, thinking that I would need to add some unexpected ingredients to achieve something interesting. But the contrasts of textures and the crisp, clean flavors of the fennel and celery in a lemony dressing made for a salad that I can't resist. Slice the fennel and celery as thin as you can.

Provided by Martha Rose Shulman

Categories dinner, lunch, salads and dressings, appetizer, side dish

Time 5m

Yield Serves 4

Number Of Ingredients 9

Ingredients

1 medium-size fennel bulb (about 10 ounces), quartered, cored and very thinly sliced
1 long or 2 shorter celery sticks, very thinly sliced
2 cups cooked black quinoa (about 3/4 cup uncooked)
1/4 cup chopped flat-leaf parsley
2 tablespoons chopped chives
2 tablespoons freshly squeezed lemon juice
1 small garlic clove, puréed
Salt and freshly ground pepper to taste
5 tablespoons extra virgin olive oil

Steps:

In a salad bowl, combine the sliced fennel and celery, the quinoa, parsley and chives.
In a small bowl or measuring cup, whisk together the lemon juice, garlic, salt, pepper and olive oil. Toss with the salad and serve.

Nutrition Facts : @context http, Calories 289, UnsaturatedFat 16 grams, Carbohydrate 27 grams, Fat 19 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 474 milligrams, Sugar 4 grams

FENNEL-CELERY SALAD WITH BLUE CHEESE AND WALNUTS

Fennel-Celery Salad with Blue Cheese and Walnuts image

Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this densely textured salad recipe.

Provided by Claire Saffitz

Categories Bon Appétit Salad Celery Fennel Thanksgiving Fig Blue Cheese Vegetarian Walnut Wheat/Gluten-Free Side

Yield 8 servings

Number Of Ingredients 11

Ingredients

1/2 cup chopped walnuts
1 medium shallot, halved lengthwise, divided
2 tablespoons whole grain mustard
1 teaspoon sugar
1/2 cup sherry vinegar or red wine vinegar, divided
1/3 cup olive oil
Kosher salt, freshly ground pepper
6 dried Turkish figs, very coarsely chopped
1 fennel bulb, core removed, very thinly sliced
6-8 celery stalks, very thinly sliced
4 ounces blue cheese, crumbled

Steps:

Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5-8 minutes; let cool.
Finely chop 1 shallot half, then thinly slice the other half crosswise; set sliced shallot aside. Combine chopped shallot, mustard, sugar, and 1/4 cup vinegar in a resealable jar. Add oil and season with salt and pepper. Cover and shake to emulsify; set vinaigrette aside.
Toss figs, reserved sliced shallot, and remaining 1/4 cup vinegar in a small bowl; let sit until figs and shallots are softened, at least 30 minutes.
Just before serving, toss fennel, celery, blue cheese, and toasted walnuts in a large bowl. Drain figs and shallot and add to bowl. Drizzle with vinaigrette and toss to coat; season with salt and pepper.
Do Ahead
Vinaigrette can be made 1 day ahead; cover and chill. Figs and shallot can be soaked 4 hours ahead; store covered at room temperature. Fennel and celery can be sliced 4 hours ahead; place in a large bowl. Cover with a damp paper towel and chill.

FENNEL-CELERY SALAD

Fennel-Celery Salad image

This is a great refreshing salad for 2, but you can easily double or triple it. Walnuts add crunch.

Provided by Schlemmermann

Categories Salad Vegetable Salad Recipes

Time 15m

Yield 2

Number Of Ingredients 7

Ingredients

1 tart apple, peeled and sliced
3 tablespoons lime juice
1 bulb fennel, cored and thinly sliced crosswise
1 stalk celery, sliced
6 tablespoons olive oil
salt and freshly ground black pepper to taste
2 tablespoons walnuts, roasted and chopped

Steps:

Drizzle apple slices with a little lime juice immediately after slicing. Stir remaining lime juice, olive oil, salt, and pepper together in a bowl. Add fennel, celery, and apple and mix well. Sprinkle with walnuts and serve immediately.

Nutrition Facts : Calories 487.5 calories, Carbohydrate 21.6 g, Fat 45.7 g, Fiber 6.1 g, Protein 3 g, SaturatedFat 6.1 g, Sodium 156.5 mg, Sugar 8.3 g

FENNEL AND CELERY ROOT SALAD

Fennel and Celery Root Salad image

A winter salad of radicchio, shaved celery root, and sliced fennel with parsley, marjoram, and an easy lemon vinaigrette.

Categories Bon Appétit Salad Fennel Root Vegetable Radicchio Celery Parsley Vegan Vegetarian Wheat/Gluten-Free Winter Side

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 small fennel bulb, very thinly sliced on a mandoline, plus 1/4 cup coarsely chopped fennel fronds
1/2 small celery root (celeriac; about 6 ounces), peeled, very thinly sliced on a mandoline
1 small head of Treviso or Chioggia radicchio, outer leaves separated, heart quartered
Leaves from 1 bunch celery (about 1 cup)
1/2 cup parsley leaves with tender stems
1 tablespoon marjoram leaves
Kosher salt, freshly ground pepper
3 tablespoons olive oil, preferably new-harvest
2 tablespoons fresh lemon juice

Steps:

Toss sliced fennel, fennel fronds, celery root, radicchio, celery leaves, parsley, and marjoram in a large bowl to combine; season with salt and pepper. Drizzle with oil and lemon juice and toss to coat; taste and season with more salt and pepper if needed. Pile salad lightly onto plates.

FENNEL AND CELERY SALAD WITH LEMON AND PARMESAN

Fennel and Celery Salad With Lemon and Parmesan image

This crisp, lemony salad of raw fennel and celery (you could add thinly sliced celery root to the salad as well) makes a refreshing start to a meal, garnished with radishes and slightly bitter Treviso or radicchio leaves. It could also be a light meal on its own. Don't slice the vegetables paper-thin; you want the salad to have some crunch. You may prepare the vegetables up to an hour in advance and keep refrigerated, but don't dress the salad more than 10 minutes before serving.

Provided by David Tanis

Categories dinner, easy, lunch, quick, salads and dressings, vegetables, appetizer, main course

Time 15m

Yield 6 servings

Number Of Ingredients 11

Ingredients

3 tablespoons fresh lemon juice, plus 1/2 teaspoon lemon zest (from 1 large lemon)
1 or 2 crushed garlic cloves
Kosher salt and black pepper
1/4 cup extra-virgin olive oil
2 medium fennel bulbs, trimmed and finely sliced (about 2 cups)
1 or 2 celery hearts, pale ribs and leaves, finely sliced (about 2 cups)
Radicchio or Treviso leaves, for serving (optional)
1 small piece of Parmesan (about 2 ounces), for serving
1/4 cup roughly chopped parsley
Basil leaves, for serving
Radishes, for serving (optional)

Steps:

Make the dressing: Put lemon juice, zest and garlic in a small bowl. Add a pinch of salt and pepper. Stir in olive oil. Set dressing aside for at least 10 minutes.
Prepare the salad: Place sliced fennel and celery in a salad bowl. Season lightly with salt and pepper.
Discard garlic from the dressing, and whisk dressing. Pour over vegetables, and toss well. Taste and adjust seasoning.
To serve, transfer salad to a platter, and surround with radicchio, if using. Use a vegetable peeler to shave Parmesan generously over the salad. Sprinkle with parsley and basil. Garnish with radishes, if desired.

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