Celery, Fennel & Apple Salad with Lemon Dressing
May 08, 2025
I know I’m bending the seasonal rules a bit with this one, but I can’t help it—this salad is something I crave year-round. It’s one of those dishes I never get tired of: fresh, crunchy, and full of contrast. Salty Parmesan, sweet-tart fruit, toasty almonds, and crisp celery and fennel come together in a bright lemon vinaigrette that ties everything together. Whether for lunch, dinner, or just a satisfying snack, it’s a salad that always hits the right note—simple, vibrant, and endlessly delicious.
Ingredients:
⅓ cup (80ml) fresh-squeezed lemon juice
⅔ cup (160ml) olive oil
1 teaspoon ground grains of paradise (optional)
½ tablespoon kosher salt, plus more to taste
8 stalks celery, thinly sliced
1 medium fennel bulb, thinly sliced
1 medium sweet-tart apple (such as Honeycrisp), cored and thinly sliced
2 ounces (60g) fresh Parmesan cheese, shaved or grated
½ cup (45g) sliced almonds
½ cup (75g) raisins or dried fruit of choice
Using a mandoline or a very sharp knife, very thinly slice the celery, fennel, and apple.
And here’s how it fits into the full instructions section:
Instructions:
In a large mixing bowl, whisk together the lemon juice, olive oil, grains of paradise (if using), and salt. Taste and adjust the seasoning—the dressing should be slightly salty, as it’s the only seasoning for the salad.
Using a mandoline or a very sharp knife, very thinly slice the celery, fennel, and apple. Add them to the bowl with the dressing and toss to coat. Let sit for 5–10 minutes to allow the flavors to meld.
Fold in the Parmesan, sliced almonds, and raisins. Toss gently to combine. Taste and adjust salt if needed.
Serve immediately for the best texture, or chill briefly before serving.
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