Shaved Fennel And Celery Salad Recipes

FENNEL AND CELERY SALAD WITH LEMON AND PARMESAN

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

Fennel and Celery Salad With Lemon and Parmesan image

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.

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)

SHAVED FENNEL, ZUCCHINI, AND CELERY SALAD

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 1h15m

Number Of Ingredients 8

Shaved Fennel, Zucchini, and Celery Salad image

Steps:

Combine celery, fennel, zucchini, oil, vinegar, and beans in a bowl. Season with salt and pepper. Refrigerate 1 hour.
Stir in almonds and season with more salt and pepper just before serving.

Ingredients

6 small celery stalks, very thinly sliced (about 1 1/2 cups)
1 bulb fennel, very thinly sliced (about 3 cups)
1 small zucchini, halved lengthwise, then thinly sliced crosswise (about 1 1/2 cups)
1/2 cup extra-virgin olive oil
1/4 cup white-wine vinegar
1 can (15.5 ounces) butter beans, drained and rinsed
Coarse salt and freshly ground pepper
1/2 cup almonds, toasted and coarsely chopped

FENNEL AND CELERY SLAW SALAD

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 8

Fennel and Celery Slaw Salad image

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.

Ingredients

3 tablespoons white wine vinegar
2 teaspoons sugar
1/3 cup extra-virgin olive oil
1/2 pound shredded slaw salad mix
1 bulb fennel, trimmed, reserve a handful of fronds
4 ribs celery from the heart, thinly sliced on an angle
10 leaves fresh basil, thinly sliced
Salt and freshly ground black pepper

FENNEL-APPLE SALAD WITH WALNUTS

A bright and tangy salad cuts the heaviness of the typical Thanksgiving meal. This one, with fennel, celery, apples and toasted walnuts, is all crunch, which the carb-heavy meal can generally use more of. You can make the dressing a day ahead and store it in the fridge, but don't dress the salad until an hour before serving.

Provided by Melissa Clark

Categories salads and dressings, side dish

Time 10m

Yield 10 servings

Number Of Ingredients 10

Fennel-Apple Salad With Walnuts image

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.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 176 milligrams, Sugar 7 grams

Ingredients

3 tablespoons lemon juice, plus more to taste
1/2 teaspoon fine sea salt, plus more to taste
Freshly ground black pepper
1/4 cup extra-virgin olive oil
3 large fennel bulbs, thinly sliced on a mandoline
2 Granny Smith apples, halved and cored, thinly sliced on a mandoline
3 celery stalks, thinly sliced on a mandoline
1/3 cup fennel fronds or roughly chopped parsley leaves
1/2 cup toasted walnuts
2 1/2 ounces Parmesan, shaved with a vegetable peeler (about 2/3 cup)

CITRUS, CELERY, AND SHAVED FENNEL SALAD

Categories Salad Citrus Mustard Vegetable No-Cook Vegetarian Quick & Easy Low/No Sugar Grapefruit Orange Fennel Fall Winter Vegan Raw Gourmet

Yield Makes 6 servings

Number Of Ingredients 11

Citrus, Celery, and Shaved Fennel Salad image

Steps:

Whisk together vinegar, mustard, salt, and pepper in a large bowl. Add oil in a slow stream, whisking, until combined.
Cut peel, including all white pith, from oranges and grapefruit with a paring knife. Working over a bowl, cut segments free from membranes. Squeeze juice from membranes into a small bowl, then whisk 3 tablespoons juice into vinaigrette. Drain citrus segments, then add to vinaigrette.
Quarter fennel bulbs lengthwise, then cut lengthwise into paper-thin slices (about 1/16 inch thick) with slicer. Add to fruit along with celery and toss gently to combine.
Available at Asian markets, many cookware shops, and Uwajimaya (800-889-1928).

Ingredients

1 tablespoon cider vinegar
1/2 teaspoon whole-grain or coarse-grain mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
3 navel oranges
2 grapefruit (preferably pink)
2 medium fennel bulbs (sometimes called anise; about 1 3/4 lb), stalks cut off and discarded
3 celery ribs, cut diagonally into 1/8-inch-thick slices
Special Equipment
a Japanese Benriner* or other adjustable-blade slicer

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CELERY AND FENNEL SALAD RECIPE | BON APPéTIT

Web May 20, 2014 1 large fennel bulb, very thinly sliced 6 celery stalks, very thinly sliced ½ cup fresh flat-leaf parsley leaves with tender stems 3 …
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3.6/5 (122)
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Estimated Reading Time 50 secs

Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes; let cool.
Toss fennel, celery, parsley, and pine nuts with lemon juice and oil in a large bowl; season with salt and pepper. Serve salad, topped with Parmesan.

Shaved Fennel And Celery Salad Recipes

FENNEL AND CELERY SALAD WITH LEMON AND PARMESAN

SHAVED FENNEL, ZUCCHINI, AND CELERY SALAD

FENNEL AND CELERY SLAW SALAD

FENNEL-APPLE SALAD WITH WALNUTS

CITRUS, CELERY, AND SHAVED FENNEL SALAD

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