Fennel Salad with Toasted Walnuts Peter Berley   From Every Day with Rachael Ray November-December 2005 4 Servings Prep Time: 35 minutes 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 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 4 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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