Fennel, celery, and parmesan salad with a lemon vinaigrette

November 9, 2009
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Fennel, celery, and parmesan salad with a lemon vinaigrette

Author Notes: A great cold, crunchy Fall salad.NWB

Serves: 2


  • 1 Bulb of fennel
  • 3 Stalks of celery
  • Parmesan cheese
  1. Wash and trim fennel and celery.
  2. Using a mandolin (very carefully) shave fennel and celery into salad bowl.
  3. Set aside and make vinaigrette.

Lemon Vinaigrette

  • 1 tablespoon dijon mustard
  • 2 tablespoons Extra virgin olive oil
  • Salt and Pepper
  • Juice of 1/2 lemon
  1. In a small jar or bowl combine mustard, lemon juice, salt and pepper. If using a jar pour in oil and shake vigorously until well combined. If using a bowl pour in oil and using a fork whisk until well combined. Add dressing to fennel and celery. Coat the vegetables with dressing. Using a vegetable peeler shave strips of Parmesan cheese over the salad to taste. Serve.

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