A winter salad of fennel, celery root, lemon, and pecorino
Indulge in a delightful winter salad featuring the crisp freshness of fennel and celery root paired with zesty lemon and savory pecorino.
Ingredients:
- 1 small bulb celery root
- 1 large fennel bulb
- 1 small red onion
- 1 large lemon (or 5 tablespoons lemon juice)
- (a shallow 1/2 cup or 15 grams) chopped parsley
- (a heaping 1/2 cup or 80 grams) thinly sliced pecorino cheese
- 1/4 teaspoon crunchy sea salt
- 25 turns black pepper
- 3 tablespoons pumpkin seeds
- 7 tablespoons quality olive oil
Instructions:
- To begin, start by preparing the vegetables. Begin by peeling the celery root. If you have a mandoline with a julienne blade, you can utilize it to slice the celery root. If not, you can hand-cut it into pieces measuring about 1/8-inch x 1/8-inch. Proceed to trim the fennel, leaving only the bulb. (If you have any fronds, you can chop them up and add them to the salad.) Remove the root of the bulb, then cut it in half lengthwise. Either using a mandoline or by hand, thinly slice each half crosswise, making them thinner than the celery root. Slice the red onion in half lengthwise and cut it into thin half-moon shapes. Place all the vegetables in a large mixing bowl.Squeeze the lemon juice into the mixing bowl. Gently mix the juice with the vegetables using your hands. Chop the parsley and mix it in. Slice the pecorino thinly - I used a mandoline, but you can also do it manually. Add salt, pepper, pumpkin seeds, and olive oil to the bowl. Use your hands or tongs to mix the salad ingredients thoroughly. Portion the salad onto plates and savor. If any dressing collects at the bottom of your bowl, feel free to enjoy that too. No judgments here.
Summary:
- Calories: 1860 kcal
- Fat: 120 g
- Protein: 49 g
- Carbs: 187 g
- Potassium: 7120 mg
- Magnesium: 534 mg