Salad: United States – Bay Breeze Fennel and Celery Crunch Salad
Serving Size: 4
Approximate Time
Prep
15 min
Cook
0 min
Additional
10 min
Total
25 min
Ingredients
1 large fennel bulb, fronds reserved, bulb thinly shaved (about 3 cups / 240 g)
4 celery stalks with tender leaves, stalks thinly sliced on the bias (about 2 cups / 160 g), plus 1 / 2 cup chopped leaves (about 15 g)
1 small English cucumber, halved lengthwise and thinly sliced
6 radishes, thinly sliced
1 / 4 small red onion or 1 small shallot, very thinly sliced
1 navel orange, zested then segmented (about 1 / 2 cup / 120 ml segments)
1 / 4 cup fresh dill, roughly chopped (about 15 g)
1 / 4 cup flat-leaf parsley, chopped (optional) (about 15 g)
1 / 3 cup toasted sliced almonds or pistachios (about 40 g)
2 tbsp fresh lemon juice (30 ml)
2 tbsp fresh orange juice (from the orange) (30 ml)
1 tbsp champagne or white wine vinegar (15 ml)
1 tsp Dijon mustard
1 / 2 tsp honey (or to taste)
1 / 8 to 1 / 4 tsp Old Bay seasoning (optional)
1 / 4 tsp kosher salt, plus more to taste
1 / 4 tsp freshly ground black pepper
1 / 3 cup extra-virgin olive oil (80 ml)
Instructions
Crisp the fennel: Place the shaved fennel in a bowl of ice water for 10 minutes, then drain well and pat dry.
Make the dressing: In a large bowl, whisk lemon juice, orange juice, vinegar, Dijon, honey, Old Bay (if using), salt, and pepper. Slowly whisk in olive oil until emulsified.
Assemble: Add fennel, celery, cucumber, radishes, red onion, orange segments, dill, and parsley to the bowl. Toss gently with about two-thirds of the dressing.
Finish: Taste and adjust salt, pepper, and dressing as needed. Fold in half the nuts. Transfer to a platter, sprinkle with remaining nuts and a few chopped fennel fronds. Chill 10 minutes if time allows and serve alongside the crab boil.
