Celery, Fennel and Parmesan Salad

  • Author: Bon Appetit
  • Prep Time: 15
  • Total Time: 135


John and I love salads and we really like celery and fennel.  This salad is easy to make and comes out delicious.  Enjoy!


Recipe Ingredients

  • ½ cup olive oil
  • 2 tsp. grated lemon zest
  • ¼ cup fresh lemon juice + 1 Tbsp.
  • 2 Tbsp. minced shallots
  • 1 tsp. celery seed
  • Kosher salt & freshly ground black pepper
  • 4 cups thinly sliced celery hearts, tender leaves included, sliced on an angle
  • 1 cup Fennel
  • 4 ounces aged Parmesan cheese
  • 2/3 cup chopped pecans
  • Whole flat-leaf parsley leaves


  1. At least one hour before you plan to serve the salad, whisk together the olive oil, lemon zest, ¼ cup lemon juice, the shallots, celery seed, 2 tsp. salt, and 1 tsp. pepper. Place the celery and fennel in a mixing bowl and toss with the remaining 1 Tbsp. lemon juice and ½ tsp. salt. Add enough dressing to moisten well. Cover and refrigerate for at least 1 hour to allow the celery to crisp and the flavors to develop.
  2. When ready to serve, arrange the celery and fennel mixture on a platter. Shave the Parmesan onto the celery with a vegetable peeler. Sprinkle with parsley leaves, salt and pepper. Serve immediately.


  • Serving Size: 4

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