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Prep time
10 minutes
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Serves
2-4
Author Notes
This is the ultimate fresh, crisp salad you have been waiting for. Even though this dish is made with winter-friendly veggies, it scratches that itch. It’s quite flexible. Leave out either the fennel or celery, swap the toasted walnuts for pine nuts, bulk it out with a handful of arugula…you get the picture. Serve it with chicken roasted over a bed of rustic bread croutons, or more simply with a few soft-boiled eggs, or lemon-and-olive oil-dressed white beans. —What We Eat Gals
Ingredients
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1
Fennel
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4-6
Celery stalks
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1
Small shallot
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1
Ripe avocado, thinly sliced
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1/2 cup
Toasted walnuts, roughly chopped
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1
Lemon, zest and juice
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1/4 cup
Mint, torn
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1/4 cup
Parsley, torn
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1/4 cup
Shaved Parmigiano
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Extra virgin olive oil, to taste
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Maldon salt and freshly cracked pepper to taste
Directions
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Very thinly slice the fennel, celery and shallot using a sharp knife or mandoline. If you have time, soak them all together for 10 minutes in ice water, then drain and pat or spin dry. It’s not essential but it will make them extra crunchy and soften mild-out the shallot. Layer the thinly sliced fennel, celery and shallot with the thinly sliced avocado, toasted walnuts, Parm and other optional ingredients. Dress lightly with good quality extra virgin olive oil and the zest and juice of one lemon. Season generously with Maldon salt and freshly cracked pepper. Enjoy!
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