I love fennel. It's so versatile - it's wonderful roasted as well as raw, like in this salad. This is such an easy, refreshing salad to make - well, as long as you have a little mandolin to get the slices nice and thin. —TheWimpyVegetarian
1 medium head of fennel
1/2 medium celery root
Squeeze of lemon juice
1 garlic clove
1/4 cup plain non-fat yogurt
1 tablespoon buttermilk
1 tablespoon apple cider vinegar
1 teaspoon lemon juice
1/2 teaspoon Dijon mustard
Salt and pepper to taste
2 tablespoon pine nuts, pumpkin seeds, OR hazelnuts
1 bunch watercress
In This Recipe
Using a tabletop, small mandolin, slice the fennel, celery root and apple into very thin slices. I set mine on the thinnest setting. It's important that they be thin since it's a raw salad. Place in a medium bowl, sprinkle on a little lemon juice to keep from turning brown, and toss. Set aside while you make the dressing.
Mince the clove of garlic as finely as possible, almost to a paste. Place in a small bowl. Add the yogurt, buttermilk, vinegar, lemon juice, and mustard, and whisk together.
Add salt and pepper to taste, and add to the fennel / celery root / apple mixture and toss. Refrigerate for at least 2 hours, and ideally overnight to allow the flavors to seep into the vegetables.
Just before serving, add the watercress and toss again.Top with pine nuts, pumpkin seeds or hazelnuts.