Fennel Celery Salad Recipes

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FENNEL AND CELERY SALAD WITH LEMON AND PARMESAN



Fennel and Celery Salad With Lemon and Parmesan image

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

3 tablespoons fresh lemon juice, plus 1/2 teaspoon lemon zest (from 1 large lemon)
1 or 2 crushed garlic cloves
Kosher salt and black pepper
1/4 cup extra-virgin olive oil
2 medium fennel bulbs, trimmed and finely sliced (about 2 cups)
1 or 2 celery hearts, pale ribs and leaves, finely sliced (about 2 cups)
Radicchio or Treviso leaves, for serving (optional)
1 small piece of Parmesan (about 2 ounces), for serving
1/4 cup roughly chopped parsley
Basil leaves, for serving
Radishes, for serving (optional)

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 & CELERY SALAD



Fennel & celery salad image

This simple salad is a refreshingly crisp and crunchy addition to any meal

Provided by Ursula Ferrigno

Categories     Buffet, Dinner, Lunch, Side dish, Supper

Time 15m

Number Of Ingredients 4

1large or 2 small fennel bulbs
6 celery stalks
3-4 tbsp fruity extra-virgin olive oil
2 tbsp lemon juice

Steps:

  • Very finely slice the fennel bulbs lengthways (a mandolin makes this easier). Cut the celery stalks into thin matchsticks. Scatter the fennel and celery on a large plate or platter, drizzle over the fruity extra virgin olive oil and lemon juice, then season. Scatter any fennel fronds and celery leaves over if you have them.

Nutrition Facts : Calories 57 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.07 milligram of sodium

FENNEL AND CELERY SALAD



Fennel and Celery Salad image

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

3 stalks celery, thinly sliced on the diagonal
1 fennel bulb - trimmed, cored and thinly sliced
⅓ red onion, thinly sliced
1 tablespoon chopped fresh parsley
1 lemon, juiced
2 tablespoons olive oil, or more to taste
salt and ground black pepper to taste

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 AND CELERY ROOT SALAD



Fennel and Celery Root Salad image

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

1 small fennel bulb, very thinly sliced on a mandoline, plus 1/4 cup coarsely chopped fennel fronds
1/2 small celery root (celeriac; about 6 ounces), peeled, very thinly sliced on a mandoline
1 small head of Treviso or Chioggia radicchio, outer leaves separated, heart quartered
Leaves from 1 bunch celery (about 1 cup)
1/2 cup parsley leaves with tender stems
1 tablespoon marjoram leaves
Kosher salt, freshly ground pepper
3 tablespoons olive oil, preferably new-harvest
2 tablespoons fresh lemon juice

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.

BLACK QUINOA, FENNEL AND CELERY SALAD



Black Quinoa, Fennel and Celery Salad image

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

1 medium-size fennel bulb (about 10 ounces), quartered, cored and very thinly sliced
1 long or 2 shorter celery sticks, very thinly sliced
2 cups cooked black quinoa (about 3/4 cup uncooked)
1/4 cup chopped flat-leaf parsley
2 tablespoons chopped chives
2 tablespoons freshly squeezed lemon juice
1 small garlic clove, puréed
Salt and freshly ground pepper to taste
5 tablespoons extra virgin olive oil

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

FENNEL AND CELERY SALAD (DAMA BIANCA)



Fennel and Celery Salad (Dama Bianca) image

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

2 medium fennel bulbs, stalks discarded
6 pale inner (white) celery stalks, leaves discarded and stalks thinly sliced
1 (1/2-pound) ball buffalo mozzarella (optional), roughly torn
1/2 tablespoon grated lemon zest (preferably from an unwaxed organic lemon)
2 tablespoons fresh lemon juice
6 tablespoons good-quality fruity extra-virgin olive oil
1/4 teaspoon fine sea salt

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.

FENNEL AND CELERY SALAD



Fennel and Celery Salad image

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

2 medium fennel bulbs, trimmed, some fronds reserved
3 celery ribs, trimmed
1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice, more to taste
salt
1/4 teaspoon black pepper, more to taste
freshly shaved parmesan cheese

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 AND CELERY SLAW SALAD



Fennel and Celery Slaw Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 8

3 tablespoons white wine vinegar
2 teaspoons sugar
1/3 cup extra-virgin olive oil
1/2 pound shredded slaw salad mix
1 bulb fennel, trimmed, reserve a handful of fronds
4 ribs celery from the heart, thinly sliced on an angle
10 leaves fresh basil, thinly sliced
Salt and freshly ground black pepper

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, APPLE, CELERY SALAD WITH CILANTRO AND LEMON



Fennel, Apple, Celery Salad with Cilantro and Lemon image

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

1/4 cup plus 2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
Coarse grained salt and cracked black pepper
2 large apples, julienned
1 medium head fennel, cored and thinly sliced
3 large ribs celery, sliced (about 1 cup)
1/2 cup cilantro leaves, roughly chopped or more to taste

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

FENNEL, CELERY AND RED ONION SALAD WITH SALAMI AND CHEESE



Fennel, Celery and Red Onion Salad With Salami and Cheese image

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

1 large fennel bulb, trimmed and cored
3 large celery ribs, trimmed
1/2 medium red onion, thinly sliced
4 ounces salami, thickly sliced and julienned
4 ounces caciocavallo or 4 ounces smoked mozzarella cheese
1 large lemon, juice of
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt
ground black pepper
1/2 cup chopped fennel leaves

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



Shaved Fennel, Zucchini, and Celery Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h15m

Number Of Ingredients 8

6 small celery stalks, very thinly sliced (about 1 1/2 cups)
1 bulb fennel, very thinly sliced (about 3 cups)
1 small zucchini, halved lengthwise, then thinly sliced crosswise (about 1 1/2 cups)
1/2 cup extra-virgin olive oil
1/4 cup white-wine vinegar
1 can (15.5 ounces) butter beans, drained and rinsed
Coarse salt and freshly ground pepper
1/2 cup almonds, toasted and coarsely chopped

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.

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