Side Dish: United States – Shaved Fennel, Apple and Celery Salad with Citrus Vinaigrette

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 10 min

Total 25 min

Ingredients

1 large fennel bulb, trimmed; fronds reserved
2 celery stalks, thinly sliced on the bias
1 crisp Granny Smith apple, cored and thinly sliced
1 small shallot, very thinly sliced
1 / 4 cup (15 g) flat-leaf parsley leaves, roughly chopped
2 tbsp (30 ml) chopped fennel fronds
1 / 3 cup (35 g) sliced almonds, toasted
1 tsp finely grated lemon zest
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice
1 tbsp (15 ml) fresh orange juice
1 tsp Dijon mustard
1 tsp honey
Sea salt to taste
Freshly ground black pepper to taste

Instructions

Toast the sliced almonds in a dry skillet over medium heat, stirring frequently, until golden and fragrant, 3–4 minutes. Transfer to a plate to cool.
In a small bowl, whisk together lemon juice, orange juice, Dijon, honey, a pinch of salt, and a few grinds of black pepper. Slowly whisk in the olive oil until emulsified; adjust seasoning to taste.
Using a mandoline or sharp knife, shave the fennel bulb very thinly. Thinly slice the celery and apple; slice the shallot.
In a large bowl, combine fennel, celery, apple, shallot, parsley, and chopped fennel fronds. Add the vinaigrette and toss gently to coat.
Top with toasted almonds and lemon zest. Taste and adjust with additional salt, pepper, or a squeeze of lemon as needed. Serve immediately or within 15 minutes for optimal crispness.