Shaved celery and fennel salad
Experience a delightful blend of flavors with this shaved celery and fennel salad. Fresh, crisp, and bursting with aromatic notes. Perfect for a light and refreshing meal.
Ingredients:
- Shaved Celery and Fennel Salad
- 1 bulb fennel
- 4 stalks celery (at least one per person) with some of the leaves
- 6 large radishes
- 1 head butter lettuce
- 1/3 cup whole toasted hazelnuts
- 1 teaspoon celery seeds
- 1 teaspoon peppercorns
- 1 teaspoon coarse salt
- Shallot-Sherry Vinaigrette
- 1 shallot, chopped
- 1/4 cup good olive oil
- 2 tablespoons sherry vinegar
- 1 teaspoon mustard, dijon, whole grain, any kind really
- salt, to taste
Instructions:
- Remove the core from the fennel bulb and trim the celery stalks and radishes. Thinly slice the fennel, celery, and radishes to your preference. I prefer using the 1 mm blade of the food processor when preparing meals for a large group.
- Gently tear the lettuce into bite-sized pieces and place it in a wide bowl along with the fennel, celery, and radishes.
- Place a small skillet over high heat. Add the celery seed and peppercorns, then turn off the heat. Stir the mixture briefly; it should become toasted and aromatic.
- In a mortar and pestle, grind the celery seeds, peppercorns, and coarse salt until they form a grainy mixture. Add the hazelnuts and crush them lightly until they split into halves.
- In a small bowl, combine the finely chopped shallot, sherry vinegar, olive oil, and mustard. Whisk the ingredients together until well blended. Adjust the seasoning with salt to your preference.
- Drizzle the shallot-sherry dressing over the salad and mix well. Season the salad with the toasted celery seed-peppercorn-salt mixture and hazelnuts. You may not need all of it. Taste and adjust the flavors if necessary. Enjoy the dish!
Summary:
- Calories: 950 kcal
- Fat: 83 g
- Protein: 16 g
- Carbs: 48 g
- Potassium: 2478 mg
- Magnesium: 186 mg