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Fennel Salad with Toasted Walnuts

November/December 2005

Fennel Salad with Toasted Walnuts

Stephen Scott Gross enlarge

By: Peter Berley
Part of this menu: "Big"-Year Birthday »
Chop the fennel fronds and scatter on the salad.

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Key:
Looking for healthy options? Try these recipes.Good for You
Our veggie-friendly dishes have no meat or fish.Veg Out

  • 4 Servings
  • Prep 35 min

Ingredients:

  • 3 large celery stalks and 1/4 cup finely chopped celery leaves
  • 2 fennel bulbs, stalks and outer layer removed
  • 1/3 cup roughly chopped walnuts
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1 garlic clove, crushed
  • 2 teaspoons honey
  • 1/2 teaspoon coarse sea salt or kosher salt
  • 5 tablespoons extra-virgin olive oil
  • Freshly ground pepper
  • 1 large tart apple, preferably Pink Lady

Directions:

  1. Peel any tough fibers from the celery stalks and slice the stalks on the diagonal into pieces about 1/8 inch thick by 1 inch long. Cut the fennel bulbs in half lengthwise, then slice them crosswise 1/8 inch thick. Transfer the celery and fennel to a bowl of cold water and refrigerate.

  2. In a small skillet, toast the nuts over medium heat for 3 to 4 minutes, shaking the pan for even browning. Transfer the nuts to a plate to cool.

  3. In a salad bowl, combine the lemon juice, mustard, garlic, honey and salt. Whisk in the olive oil and season with pepper.

  4. Quarter and core the apple. Cut each quarter into 2 wedges. Thinly slice the wedges crosswise. Add the apple slices to the dressing and toss well to coat.

  5. Drain the celery and fennel and dry in a salad spinner (or blot dry with a paper towel). Add the celery and fennel, celery leaves and walnuts to the apples and toss. Serve immediately or refrigerate for up to 1 day.
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