Shaved Fennel Salad with Lemon and Celery
Simple, fresh shaved fennel salad recipe that's crunchy, tangy, sweet, salty and soo good! This makes a perfect light vegetarian lunch or dinner salad.
Ingredients
- 1 large (or 2 small) fennel bulbs (stalks trimmed off and fronds reserved)
- 3 celery stalks (rinsed, plus leaves reserved separately)
- ½ red onion
- ½ cup mint or Italian parsley leaves
- ½ cup toasted unsalted walnuts (chopped* (see note below))
- 4 Medjool dates (pitted and diced)
- 4 ounces goat Gouda or Parmesan cheese (freshly grated)
- Grated zest of 1 lemon
- Flaky kosher or sea salt
- 1 tablespoon fresh lemon juice
- Extra virgin olive oil
Directions
- 1
Peel the base of the fennel bulb with a swivel vegetable peeler to remove the tougher outer layer. Slice the fennel very thinly using a sharp knife or shave on a mandoline. Add to a large platter or shallow serving bowl.
- 2
Trim off the very top and base of the celery stalks and slice in half horizontally. Lay them flat on a work surface, using a swivel peeler to make thin strips. When the stalks are too whittled down to peel, use a knife to slice the remaining stalk into 1/2-inch pieces. Add the strips and pieces to the bowl along with the red onion and mint. Tangle everything together.
- 3
To serve, top the fennel mixture with the walnuts, dates, cheese, lemon zest and a big pinch of salt. Toss gently, then add the lemon juice and a good drizzle of oil. Toss again and tasted, adding more salt, lemon juice or olive oil to taste.