Fennel-celery salad from Brown Eggs & Jam Jars is a bright and crunchy addition to your seasonal table.
Prep Time10 minutesmins
Total Time10 minutesmins
Servings: 4servings
Ingredients
1Meyer lemonscrubbed
2tablespoonsextra-virgin olive oil
1/2teaspoonfine sea salt
1/4teaspoonblack pepper
1fennel bulbtrimmed
5inner tender ribs celery
3/4cupwalnutstoasted
Instructions
Cut Meyer lemon in half from top to bottom. Lay one half cut side down and slice as thinly as possible. Discard seeds.
Juice the remaining lemon half into a bowl. Add olive oil, salt and pepper. Whisk the dressing with a fork and then add the sliced lemons. Set aside to marinate while you prepare the salad.
Thinly slice fennel crosswise and place in a medium salad bowl. Slice the celery. Chop walnuts. Add celery and walnuts to the fennel.
Pour in the lemon dressing and toss the salad thoroughly. Taste for seasoning and add more salt if needed. Serve at once.
Notes
If your fennel has fronds attached, save them for another use. I like to use them as a bed for roasting fish.From Brown Eggs and Jam Jars