Crunchy Winter Salad with Shaved Celery Root and Fennel
Serves 6
25 mins prep
25 mins total
My winter salad combines thinly sliced and shaved raw seasonal veggies, including celery root, fennel bulb, and radicchio. Tossed with salad greens and a punchy, lightly sweet lemon dressing, this vibrant salad will perk up your day.
Lemon dressing:
Make the salad:
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Make the dressing
Put Grated zest and juice from 1 lemon, 2 tablespoons crème fraiche or sour cream, 2 tablespoons maple syrup, 1 teaspoon Dijon mustard, 1 teaspoon white wine or rice vinegar, 1 teaspoon grated garlic, ¼ cup extra virgin olive oil and ½ teaspoon salt in a jar with a lid. Shake well, until the dressing is smooth and creamy. Taste for seasoning and add more salt if needed.
Make the salad
Put the romaine, mixed greens, radicchio, celery root and red onion in a large salad bowl.
Peel the base of the fennel bulb with a vegetable peeler to remove the tougher outer layer. Slice the fennel very thinly using a sharp knife or shave on a mandoline. Add to the salad bowl.
Pour half the dressing over the salad and toss gently.
Transfer the salad to a serving plate. Drizzle with additional dressing and sprinkle with dried cranberries and nuts. Garnish with fennel fronds.
