Ingredients
Scale
- 2-3 stalks celery (wash, remove ends, slice thin on a diagonal)
- 1 small bulb fennel (wash, remove stalks and fronds, slice thin with a mandoline)
- 1 green apple (wash, core and slice thin)
- ¼ cup parsley (roughly chop small)
- ½ cup walnuts (lightly toasted)
- 3 tablespoons parmesan cheese (divided among the salads, freshly grated or shaved)
- ¼ cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- pinch kosher salt (to taste)
- few turns cracked black pepper (to taste)
Instructions
- Wash and dry all fresh produce.
- Slice the celery on a diagonal into thin pieces.
- Use a mandoline slicer to thinly slice the fennel.
- Core and slice the green apple into thin wedges.
- In a dry skillet over medium heat, add walnuts.
- Toast for about 5 minutes or until fragrant and slightly golden. Stir frequently to prevent burning.
- In a mixing bowl, combine olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper.
- Whisk until fully combined and emulsified.
- In a large mixing bowl, combine sliced celery, fennel, green apple slices, chopped parsley, and toasted walnuts.
- Drizzle with the prepared vinaigrette.
- Toss gently until all ingredients are evenly coated.
- Transfer the salad to a serving dish.
- Sprinkle with freshly grated parmesan cheese before serving.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 200
- Sugar: 5g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg