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Bon Appétit

Celery and Fennel Salad

3.6

(122)

Image may contain Noodle Food Pasta Plant Dish and Meal
Yossy Arefi

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

Recipe information

  • Yield

    4 Servings

Ingredients

¼

cup 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

3

tablespoons olive oil

Kosher salt, freshly ground pepper

2

ounces Parmesan, shaved

Preparation

  1. Step 1

    Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes; let cool.

    Step 2

    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.

Nutrition Per Serving

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) 310
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Reviews (122)

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  • Yum

    • Anonymous

    • Wisconsin

    • 5/22/2022

  • Great summer salad. Very refreshing and will pair with most any main course

    • Otis

    • Wisconsin

    • 7/19/2021

  • Crisp!! perfect combo of bitterness and fat.

    • connormolloy

    • Charlotte NC

    • 10/1/2019