Shaved Fennel Salad with Lemon and Celery
Serves 420 mins prep10 mins cook
Simple, fresh shaved fennel salad recipe that's crunchy, tangy, sweet, salty and soo good! This makes a perfect light vegetarian lunch or dinner salad.
0 servings
What you need
Instructions
0 Peel the base of the fennel bulb with a swivel vegetable peeler to remove the tougher outer layer. Slice the fennel very thinly using a sharp knife or shave on a mandoline. Add to a large platter or shallow serving bowl. 1 Trim off the very top and base of the celery stalks and slice in half horizontally. Lay them flat on a work surface, using a swivel peeler to make thin strips. When the stalks are too whittled down to peel, use a knife to slice the remaining stalk into 1/2-inch pieces. Add the strips and pieces to the bowl along with the red onion and mint. Tangle everything together. 2 To serve, top the fennel mixture with the walnuts, dates, cheese, lemon zest and a big pinch of salt. Toss gently, then add the lemon juice and a good drizzle of oil. Toss again and tasted, adding more salt, lemon juice or olive oil to taste.View original recipe