Traditional recipes

Celery and Fennel Salad

Celery and Fennel Salad

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This light, fresh salad is made even crunchier with a sprinkling of pine nuts.


  • 1 large fennel bulb, very thinly sliced
  • 6 celery stalks, very thinly sliced
  • ½ cup fresh flat-leaf parsley leaves with tender stems
  • 3 tablespoons fresh lemon juice
  • Kosher salt, freshly ground pepper
  • 2 ounces Parmesan, shaved

Recipe Preparation

  • 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.

Recipe by Bon Appétit Test Kitchen,

Nutritional Content

Calories (kcal) 250 Fat (g) 21 Saturated Fat (g) 5 Cholesterol (mg) 15 Carbohydrates (g) 10 Dietary Fiber (g) 4 Total Sugars (g) 2 Protein (g) 8 Sodium (mg) 310Reviews SectionCrisp!! perfect combo of bitterness and fat.connormolloyCharlotte NC10/01/19

Watch the video: Celery, Apple and Fennel Slaw (May 2022).