STREAMING NOW: Eden Eats

Fennel and Celery Salad

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is Mark Bittman's recipe. It is a delicious salad which is easy to make, and it can be made ahead of time, which is a bonus when entertaining. If you are making it ahead, I would omit the parmesan, and then add it just before serving.”
READY IN:
15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut fennel bulbs in quarters lengthwise, discarding outer layer if it is exceedingly tough. Use a mandoline to slice quarters thinly; slice celery equally thin.
  2. Put sliced fennel and celery into a large bowl and drizzle with olive oil and lemon juice. Season with salt and pepper and toss gently to combine. Top with lots of freshly shaved Parmesan and chopped fennel fronds.
  3. I use a vegetable peeler to shave off large, thin slices of parmesan, but you could use shredded, if you like.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: