Best Fennel And Celery Salad Recipes
FENNEL AND CELERY SALAD WITH LEMON AND PARMESAN
This crisp, lemony salad of raw fennel and celery (you could add thinly sliced celery root to the salad as well) makes a refreshing start to a meal, garnished with radishes and slightly bitter Treviso or radicchio leaves. It could also be a light meal on its own. Don't slice the vegetables paper-thin; you want the salad to have some crunch. You may prepare the vegetables up to an hour in advance and keep refrigerated, but don't dress the salad more than 10 minutes before serving.
Provided by David Tanis
Categories dinner, easy, lunch, quick, salads and dressings, vegetables, appetizer, main course
Time 15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Make the dressing: Put lemon juice, zest and garlic in a small bowl. Add a pinch of salt and pepper. Stir in olive oil. Set dressing aside for at least 10 minutes.
- Prepare the salad: Place sliced fennel and celery in a salad bowl. Season lightly with salt and pepper.
- Discard garlic from the dressing, and whisk dressing. Pour over vegetables, and toss well. Taste and adjust seasoning.
- To serve, transfer salad to a platter, and surround with radicchio, if using. Use a vegetable peeler to shave Parmesan generously over the salad. Sprinkle with parsley and basil. Garnish with radishes, if desired.
FENNEL AND CELERY SALAD
Celery meets fennel, red onion, and parsley in this crunchy, refreshing salad dressed with lemon juice and olive oil. Chill for a few hours for best results.
Provided by Danielle DePasquale
Categories Salad Vegetable Salad Recipes
Time 2h20m
Yield 4
Number Of Ingredients 7
Steps:
- Combine celery, fennel, and red onion in a bowl. Mix in parsley. Add lemon juice, olive oil, salt, and pepper. Mix together and let sit for 2 hours or more for flavors to develop.
Nutrition Facts : Calories 80.6 calories, Carbohydrate 6.3 g, Fat 6.9 g, Fiber 2.5 g, Protein 0.9 g, SaturatedFat 1 g, Sodium 75.9 mg, Sugar 0.9 g
FENNEL, CELERY AND RED ONION SALAD WITH SALAMI AND CHEESE
From lidiasitaly.com . I watched Lidia make this on her TV show, and looked up the recipe. I'm not a huge fan of fennel, but this salad is really refreshing, I've made it a couple of times with just the veggies, and also with just the salami. All versions are tasty,
Provided by duonyte
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- If you have a mandoline, shave the fennel. Otherwise, slice very thinly. Slice celery thinly on the bias.
- Combine fennel, celery, onion, salami and cheese in a large bowl.
- Drizzle with olive oil and lemon juice, and season with salt and pepper. Toss thoroughly. Add fennel fronds and toss gently.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 351.9, Fat 33.6, SaturatedFat 6.6, Cholesterol 20.2, Sodium 693.2, Carbohydrate 9.6, Fiber 3.4, Sugar 2.2, Protein 5
SHAVED FENNEL, ZUCCHINI, AND CELERY SALAD
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h15m
Number Of Ingredients 8
Steps:
- Combine celery, fennel, zucchini, oil, vinegar, and beans in a bowl. Season with salt and pepper. Refrigerate 1 hour.
- Stir in almonds and season with more salt and pepper just before serving.
FENNEL AND CELERY SLAW SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Mix vinegar and sugar in the bottom of a bowl and whisk in oil. Add slaw to bowl. Chop fennel fronds and add to cabbage. Quarter the fennel bulb, cut away the core and thinly slice, add to cabbage. Add the celery and basil to the salad, toss to combine, season liberally with salt and pepper, to your taste.
FENNEL-CELERY SALAD WITH BLUE CHEESE AND WALNUTS
Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this densely textured salad recipe.
Provided by Claire Saffitz
Categories Bon Appétit Salad Celery Fennel Thanksgiving Fig Blue Cheese Vegetarian Walnut Wheat/Gluten-Free Side
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5-8 minutes; let cool.
- Finely chop 1 shallot half, then thinly slice the other half crosswise; set sliced shallot aside. Combine chopped shallot, mustard, sugar, and 1/4 cup vinegar in a resealable jar. Add oil and season with salt and pepper. Cover and shake to emulsify; set vinaigrette aside.
- Toss figs, reserved sliced shallot, and remaining 1/4 cup vinegar in a small bowl; let sit until figs and shallots are softened, at least 30 minutes.
- Just before serving, toss fennel, celery, blue cheese, and toasted walnuts in a large bowl. Drain figs and shallot and add to bowl. Drizzle with vinaigrette and toss to coat; season with salt and pepper.
- Do Ahead
- Vinaigrette can be made 1 day ahead; cover and chill. Figs and shallot can be soaked 4 hours ahead; store covered at room temperature. Fennel and celery can be sliced 4 hours ahead; place in a large bowl. Cover with a damp paper towel and chill.
FENNEL AND CELERY ROOT SALAD
A winter salad of radicchio, shaved celery root, and sliced fennel with parsley, marjoram, and an easy lemon vinaigrette.
Categories Bon Appétit Salad Fennel Root Vegetable Radicchio Celery Parsley Vegan Vegetarian Wheat/Gluten-Free Winter Side
Yield 4 servings
Number Of Ingredients 9
Steps:
- Toss sliced fennel, fennel fronds, celery root, radicchio, celery leaves, parsley, and marjoram in a large bowl to combine; season with salt and pepper. Drizzle with oil and lemon juice and toss to coat; taste and season with more salt and pepper if needed. Pile salad lightly onto plates.
FENNEL AND CELERY SALAD
Though the textures of fennel and celery are similar, their flavors are so wildly different that the combination is striking. With little more than olive oil, loads of lemon juice, and pepper, they create just about as refreshing an uncooked dish as you can put on the table in winter. Recipe by Mark Bittman.
Provided by evelynathens
Categories European
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cut fennel bulbs in quarters lengthwise, discarding outer layer if it is exceedingly tough. Use a mandoline to slice quarters thinly; slice celery equally thin.
- Put sliced fennel and celery into a large bowl and drizzle with olive oil and lemon juice. Season with salt and pepper and toss gently to combine. Top with lots of freshly shaved Parmesan and chopped fennel fronds if you like.
FENNEL, CELERY, AND POMEGRANATE SALAD
Provided by Alison Roman
Categories Salad Celery Fennel Fall Vegan Pomegranate Parsley Bon Appétit
Number Of Ingredients 10
Steps:
- Toss fennel, celery, shallot, parsley, celery leaves, if using, and half of pomegranate seeds in a large bowl. Drizzle with lime juice and oil and toss to coat; season with salt and pepper. Serve topped with remaining pomegranate seeds.
FENNEL SALAD WITH CELERY, CUCUMBER, LEMON, AND POMEGRANATE
Steps:
- Cut the fennel bulb in quarters, then lengthwise into 1/2-inch-thick slices. Snip 2 tablespoons of the fronds, and set aside. Toss the fennel, 1 tablespoon of the fronds, the celery, the cucumber, and the onion together in a medium-sized salad bowl.
- Squeeze the lemon over the vegetables, and drizzle on the olive oil. Season with salt and pepper to taste, and toss to coat. Serve, sprinkled with the remaining tablespoon of fennel fronds, and the pomegranate seeds.
CITRUS, CELERY, AND SHAVED FENNEL SALAD
Categories Salad Citrus Mustard Vegetable No-Cook Vegetarian Quick & Easy Low/No Sugar Grapefruit Orange Fennel Fall Winter Vegan Raw Gourmet
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Whisk together vinegar, mustard, salt, and pepper in a large bowl. Add oil in a slow stream, whisking, until combined.
- Cut peel, including all white pith, from oranges and grapefruit with a paring knife. Working over a bowl, cut segments free from membranes. Squeeze juice from membranes into a small bowl, then whisk 3 tablespoons juice into vinaigrette. Drain citrus segments, then add to vinaigrette.
- Quarter fennel bulbs lengthwise, then cut lengthwise into paper-thin slices (about 1/16 inch thick) with slicer. Add to fruit along with celery and toss gently to combine.
- Available at Asian markets, many cookware shops, and Uwajimaya (800-889-1928).
FENNEL AND CELERY SALAD WITH PUMPKIN SEEDS
Provided by Tamra Davis
Categories Salad Side Easter Vegetarian Quick & Easy High Fiber Parmesan Celery Pumpkin Spring Seed Mandoline Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Combine celery, fennel, parsley, and pumpkin seeds in large bowl. Whisk oil and lemon juice in small bowl. Season with salt and pepper; toss with vegetables. Toss in most of cheese; top with remaining cheese.
FRISéE AND CELERY SALAD WITH TOASTED FENNEL-SEED DRESSING
Fennel dressing, bright with lemon juice, coats pleasantly bitter greens with an intriguing hint of licorice.
Time 30m
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Grind fennel seeds in grinder until ground but not powdery. Transfer to a small bowl or cup, then stir in oil until combined. Let stand 15 minutes.
- Whisk together lemon juice, shallot, salt, and sugar in another small bowl or cup until salt and sugar are dissolved. Stir fennel oil, then add to shallot mixture in a slow stream, whisking until combined.
- Toss frisée, endives, and celery in a large bowl with just enough vinaigrette to coat.
PARSLEY, FENNEL, AND CELERY ROOT SALAD
Steps:
- Tear enough fennel fronds into small sprigs to measure 1 1/2 cups. Trim fennel stalks flush with bulb and discard stalks. Quarter bulb lengthwise, then cut lengthwise into paper-thin slices with a mandoline or other manual slicer. Toss sliced fennel with fronds, parsley, and celery root in a large bowl.
- Whisk together lemon juice (to taste), shallot, sugar, salt, pepper, and oil in a small bowl. Toss salad with dressing.
FENNEL, APPLE, CELERY SALAD WITH CILANTRO AND LEMON
The proportion of apple to fennel to celery doesn't make much difference. If you think you can't talk your family into fennel, start with more apple and celery. Up the fennel next time. For a heartier meal, serve this with a 4-ounce piece of pan-seared chicken or fish.
Provided by Food Network
Time 20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a large non-reactive bowl, combine the lemon juice, olive oil, salt and pepper. Add the apples, fennel, celery and cilantro. Toss until well combined. Taste and adjust seasonings.
Nutrition Facts : Calories 62.3 calorie, Fat 2 grams, SaturatedFat 0.3 grams, Carbohydrate 12.1 grams, Fiber 2.8 grams, Protein 0.7 grams
CELERY, FENNEL, AND APPLES SALAD WITH DUNGENESS CRAB
From the SF Cronical. I made it for Christmas dinner. It was very good. I think the curry made it! Serve it in a martini glass for an elegant touch.
Provided by HelenG
Categories Crab
Time 15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Pick through crab and remove any shell; if needed, rinse crab and squeeze dry. Refrigerate crab until ready to plate.
- Lightly peel the outside of the celery stalks to remove stringy portion. Cut the celery into paper-thin slices (a mandoline is best for this). You should have 1 cup. Trim fronds from fennel bulb, cut bulb in half lengthwise and cut out most of the solid core, leaving enough in place near the root end to hold fennel together. Shave fennel very thinly, too, so it is almost feathery, enough to make about 1 cup.
- Taste diced red onion; if very pungent, soak in cold water for about 15 minutes. Drain well, blot off excess moisture and combine with the celery and fennel. Cover with a damp towel and refrigerate until ready to use.
- Warm curry paste and 1/2 teaspoon olive oil in a small nonstick skillet over medium-low heat until curry paste looks grainy and becomes aromatic, about 15 seconds. In a small bowl, combine curry mixture, mayonnaise, 4 teaspoons Meyer lemon juice and a couple grinds of pepper; season with salt to taste.
- When ready to serve, cut apple into small dice and add to celery and fennel. Toss just enough curried dressing with the celery-fennel-apple salad to lightly coat.
- Whisk remaining 1-2 teaspoons Meyer lemon juice with 1-2 teaspoons olive oil, season to taste with salt and pepper. When ready to serve, dress lettuce with just enough vinaigrette to lightly coat.
- Divide ingredients among 6 standard-size martini glasses, layering the lettuce, celery-fennel-apple salad and crab. Garnish crab with sprinkle of lemon zest and a fluff of mixed herbs. Serve with a lemon half-moon.
Nutrition Facts : Calories 46.2, Fat 0.5, SaturatedFat 0.1, Cholesterol 16.8, Sodium 106.2, Carbohydrate 5.5, Fiber 1.5, Sugar 2.5, Protein 5.5
FENNEL AND CELERY SALAD WITH PARMESAN
The idea that most Americans don't eat vegetables for breakfast is unfortunate. Enjoy the texture and freshness of this salad alongside a nice potato pancake and a soft-cooked egg.
Provided by Food Network
Categories side-dish
Time 10m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Combine the fennel and celery in a bowl, then dress with the lemon juice, olive oil and some salt, tossing very well. Check the seasoning and adjust as necessary. Place on individual plates or a platter and top with the grated Parmesan.
FENNEL AND CELERY SALAD (DAMA BIANCA)
Provided by Ursula Ferrigno
Categories Salad Side No-Cook Vegetarian Quick & Easy Dinner Lunch Mozzarella Celery Fennel Spring Party Potluck Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Halve fennel lengthwise, then thinly slice crosswise about 1/4 inch thick. Toss with celery and arrange on a platter with mozzarella.
- Whisk together zest, juice, oil, sea salt, and 1/4 teaspoon pepper and drizzle over salad.
DAMA BIANCA (FENNEL AND CELERY SALAD)
Make and share this Dama Bianca (Fennel and Celery Salad) recipe from Food.com.
Provided by kelly in TO
Categories Low Protein
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Halve fennel lengthwise, then thinly slice crosswise about 1/4 inch thick. Toss with celery and arrange on a platter with mozzarella.
- Whisk together zest, juice, oil, sea salt, and 1/4 teaspoon pepper and drizzle over salad.
Nutrition Facts : Calories 145, Fat 13.7, SaturatedFat 1.9, Sodium 137.8, Carbohydrate 6.2, Fiber 2.5, Sugar 0.1, Protein 1
BLACK QUINOA, FENNEL AND CELERY SALAD
This salad was a big surprise. It is so simple. I began with a bulb of fennel and some celery that I had on hand in the refrigerator, the remains of a bag of black quinoa, and fresh herbs from my garden, thinking that I would need to add some unexpected ingredients to achieve something interesting. But the contrasts of textures and the crisp, clean flavors of the fennel and celery in a lemony dressing made for a salad that I can't resist. Slice the fennel and celery as thin as you can.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, appetizer, side dish
Time 5m
Yield Serves 4
Number Of Ingredients 9
Steps:
- In a salad bowl, combine the sliced fennel and celery, the quinoa, parsley and chives.
- In a small bowl or measuring cup, whisk together the lemon juice, garlic, salt, pepper and olive oil. Toss with the salad and serve.
Nutrition Facts : @context http, Calories 289, UnsaturatedFat 16 grams, Carbohydrate 27 grams, Fat 19 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 474 milligrams, Sugar 4 grams
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