Shaved Celery and Fennel Salad
on Jan 22, 2024, Updated May 02, 2024
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This shaved celery and fennel salad is the perfect side dish to pair with dinner. Crunchy and tangy from the lemon juice, it is extremely refreshing and comes together in no time. You can pair this salad with our Baked Buffalo and Orange Chicken Wings, or our Italian Pecorino Meatballs in Marinara Sauce, but any of our Dinner recipes will work perfectly!
What ingredients do you need for this celery and fennel salad?
Fennel and celery: Thinly sliced fennel is crispy, crunchy and pairs perfectly with any main dish. I love pairing it in this salad with crunchy celery and loads of lemon juice.
Greens of choice: We are using dandelion greens for this recipe, but you can use any dark leafy green you love, like micro greens or arugula.
Dressing: Nothing fancy here, just olive oil, salt, pepper and freshly squeezed lemon juice.
Optional additions: You can add any additional vegetables or toppings here to amp up your salad, such as walnuts or pine nuts, parmesan cheese, red onions, fresh mint leaves or basil.
Instructions to make this shaved fennel salad recipe
Slice your fennel
Using a mandoline or sharp knife, cut off the bulbs of your fennel, then cut down the center lengthwise, thinly slicing. Reserve about 2 to 3 tablespoons of fennel fronds, and roughly tear them apart.
Transfer your fennel and fronds to a large bowl, then toss in your thinly sliced celery and greens.
Toss and enjoy
Season with kosher salt, freshly ground black pepper, extra-virgin olive oil and squeeze of lemon juice, toss to combine. Season to taste with more salt, pepper and lemon.
Check out the below salad recipes for more inspiration!
- Horseradish Kale Caesar Salad
- Peach Panzanella with Feta and Sumac Dressing
- Radicchio and Endive Salad with Miso Dressing
- Sumac Chicken Salad with Feta Basil Dressing
- Roasted Beet Salad with Labneh
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Shaved Celery and Fennel Salad
Ingredients
- 2 small fennel bulbs, fronds reserved
- 1/2 cup thinly sliced celery, about 2 to 3 ribs
- 1/2 cup dandelion greens, micro greens, or arugula
- Kosher salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- juice of 1 small lemon
Instructions
- Using a mandoline or sharp knife, cut off the bulbs of your fennel, then cut down the center lengthwise, thinly slicing. Reserve about 2 to 3 tablespoons of fennel fronds, and roughly tear them apart.
- Transfer your fennel and fronds to a large bowl, then toss in your thinly sliced celery and greens.
- Season with kosher salt, freshly ground black pepper, extra-virgin olive oil and squeeze of lemon juice, toss to combine. Season to taste with more salt, pepper and lemon.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
