Time 15m Yield 6 servings Number Of Ingredients 11 Steps:
Make the dressing: Put lemon juice, zest and garlic in a small bowl. Add a pinch of salt and pepper. Stir in olive oil. Set dressing aside for at least 10 minutes. Prepare the salad: Place sliced fennel and celery in a salad bowl. Season lightly with salt and pepper. Discard garlic from the dressing, and whisk dressing. Pour over vegetables, and toss well. Taste and adjust seasoning. To serve, transfer salad to a platter, and surround with radicchio, if using. Use a vegetable peeler to shave Parmesan generously over the salad. Sprinkle with parsley and basil. Garnish with radishes, if desired.
Time 10m Yield 6 servings Number Of Ingredients 8 Steps:
Mix vinegar and sugar in the bottom of a bowl and whisk in oil. Add slaw to bowl. Chop fennel fronds and add to cabbage. Quarter the fennel bulb, cut away the core and thinly slice, add to cabbage. Add the celery and basil to the salad, toss to combine, season liberally with salt and pepper, to your taste.
Time 15m Number Of Ingredients 4 Steps:
Very finely slice the fennel bulbs lengthways (a mandolin makes this easier). Cut the celery stalks into thin matchsticks. Scatter the fennel and celery on a large plate or platter, drizzle over the fruity extra virgin olive oil and lemon juice, then season. Scatter any fennel fronds and celery leaves over if you have them.
Time 15m Yield 2 Number Of Ingredients 7 Steps:
Drizzle apple slices with a little lime juice immediately after slicing. Stir remaining lime juice, olive oil, salt, and pepper together in a bowl. Add fennel, celery, and apple and mix well. Sprinkle with walnuts and serve immediately.
Time 2h20m Yield 4 Number Of Ingredients 7 Steps:
Combine celery, fennel, and red onion in a bowl. Mix in parsley. Add lemon juice, olive oil, salt, and pepper. Mix together and let sit for 2 hours or more for flavors to develop.
Yield 4 servings Number Of Ingredients 9 Steps:
Toss sliced fennel, fennel fronds, celery root, radicchio, celery leaves, parsley, and marjoram in a large bowl to combine; season with salt and pepper. Drizzle with oil and lemon juice and toss to coat; taste and season with more salt and pepper if needed. Pile salad lightly onto plates.
Yield Makes 6 servings Number Of Ingredients 7 Steps:
Halve fennel lengthwise, then thinly slice crosswise about 1/4 inch thick. Toss with celery and arrange on a platter with mozzarella. Whisk together zest, juice, oil, sea salt, and 1/4 teaspoon pepper and drizzle over salad.
Time 10m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
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. 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 if you like.
Time 20m Yield 8 servings Number Of Ingredients 7 Steps:
In a large non-reactive bowl, combine the lemon juice, olive oil, salt and pepper. Add the apples, fennel, celery and cilantro. Toss until well combined. Taste and adjust seasonings.
Time 1h15m Number Of Ingredients 8 Steps:
Combine celery, fennel, zucchini, oil, vinegar, and beans in a bowl. Season with salt and pepper. Refrigerate 1 hour. Stir in almonds and season with more salt and pepper just before serving.
