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Article: Fennel salad

Fennel salad

Fennel salad

Fennel salad : 
  • 3 tablespoons lemon juice, plus more to taste
  • ½ teaspoon fine sea salt, plus more to taste
  • Freshly ground black pepper
  • ¼ cup extra-virgin olive oil
  • 3 large fennel bulbs, thinly sliced on a mandoline
  • 1 Granny Smith apple, halved and cored, thinly sliced on a mandoline
  • 3 celery stalks, thinly sliced on a mandoline
  • 3 radishes thinly sliced on a mandolin 
  • cup fennel fronds or roughly chopped parsley leaves
  • ½ cup toasted walnuts
  • ½ cup Parmesan ( I used dairy free one ) 
  1. 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.
  2. 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.
  • Toss Salad with Dressing up to 1 hour before serving.

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