Description
A refreshing and crisp salad featuring thinly sliced fresh fennel bulb and chopped celery stalks, dressed with a zesty lemon and Dijon mustard vinaigrette. This light and healthy fennel and celery salad is perfect as a side dish or a quick snack, delivering a delightful crunch and bright flavors with minimal prep and no cooking required.
Ingredients
Scale
Salad
- 1 medium fresh fennel bulb (about 200g), thinly sliced
- 2 cups celery stalks (about 200g), chopped into bite-sized pieces
Dressing
- 2 tbsp freshly squeezed lemon juice
- 3 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Wash Ingredients. Thoroughly wash and dry the fennel bulb and celery stalks to remove any dirt or impurities before preparation.
- Slice Fennel. Using a sharp knife or mandoline, thinly slice the fennel bulb to achieve delicate, crunchy slices that blend well in the salad.
- Chop Celery. Cut the celery stalks into uniform, bite-sized pieces to ensure even texture and ease of eating.
- Make Dressing. In a small bowl, whisk together freshly squeezed lemon juice, extra virgin olive oil, Dijon mustard, salt, and pepper until the mixture emulsifies and becomes smooth and well combined.
- Toss Salad. Combine the sliced fennel and chopped celery in a large bowl, then pour the dressing over the top and toss gently but thoroughly to evenly coat all pieces.
- Serve or Chill. Serve the salad immediately for maximum crunch and freshness, or refrigerate for 30 minutes to allow the flavors to meld and deepen before serving.
Notes
- For enhanced flavor, chill the salad for 30 minutes before serving.
- Use a mandoline slicer for even and thin fennel slices.
- Adjust salt and pepper according to taste preferences.
- This salad is best enjoyed fresh to maintain crisp texture.
- Optional: garnish with fresh herbs like parsley or dill for added aroma.
