Fennel And Celery Salad With Parmesan Recipes

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.

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.

Steps:

• At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, 1/4 cup of lemon juice, the shallots, celery seed, celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoon pepper. Place the celery in a mixing bowl and toss it with the remaining 1 tablespoon of lemon juice and 1/2 teaspoon of salt. (Even though these ingredients are in the dressing, believe me-this step makes a difference.) Add enough dressing to moisten well. Cover and refrigerate for at least an hour to allow the celery to crisp and the flavors to develop.
• When ready to serve, arrange the celery on a platter, shave the Parmesan onto the celery with a vegetable peeler, then sprinkle with walnuts, parsley leaves, salt, and pepper and serve immediately.

Steps:

• Mix vinegar and sugar in the bottom of a bowl and whisk in oil. Add slaw to bowl. Chop fennel fronds and add to cabbage. Quarter the fennel bulb, cut away the core and thinly slice, add to cabbage. Add the celery and basil to the salad, toss to combine, season liberally with salt and pepper, to your taste.

Steps:

• In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
• In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.

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.
• I use a vegetable peeler to shave off large, thin slices of parmesan, but you could use shredded, if you like.

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.