Best 2 Fennel And Celery Root Salad Recipes

Fennel and celery root salad is a delicious and nutritious dish that is perfect for summer meals. It is light, refreshing, and crunchy, and it is packed with flavor. This salad is also a good source of vitamins and minerals, such as vitamin C, potassium, and fiber. Fennel and celery root salad is a great way to enjoy fresh, seasonal produce, and it is a delicious addition to any meal. If you are looking for a healthy and flavorful salad recipe, then this is the one for you!

Here are our top 2 tried and tested recipes!

FENNEL AND CELERY ROOT SALAD

Fennel and Celery Root Salad image

A winter salad of radicchio, shaved celery root, and sliced fennel with parsley, marjoram, and an easy lemon vinaigrette.

Categories Bon Appétit Salad Fennel Root Vegetable Radicchio Celery Parsley Vegan Vegetarian Wheat/Gluten-Free Winter Side

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 small fennel bulb, very thinly sliced on a mandoline, plus 1/4 cup coarsely chopped fennel fronds
1/2 small celery root (celeriac; about 6 ounces), peeled, very thinly sliced on a mandoline
1 small head of Treviso or Chioggia radicchio, outer leaves separated, heart quartered
Leaves from 1 bunch celery (about 1 cup)
1/2 cup parsley leaves with tender stems
1 tablespoon marjoram leaves
Kosher salt, freshly ground pepper
3 tablespoons olive oil, preferably new-harvest
2 tablespoons fresh lemon juice

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.

PARSLEY, FENNEL, AND CELERY ROOT SALAD

Parsley, Fennel, and Celery Root Salad image

Categories Salad Leafy Green Vegetable No-Cook Fennel Fall Shallot Parsley Gourmet

Yield Makes 10 servings

Number Of Ingredients 10

Ingredients

1 large fennel bulb with fronds (sometimes called anise; 1 1/4 lb)
4 1/2 cups small fresh flat-leaf parsley sprigs (from 3 large bunches)
1 1/2 cups small curly parsley sprigs (from 2 large bunches)
1 medium celery root (1 lb), peeled with a sharp knife and cut into 1/8-inch-thick matchsticks
2 1/2 to 3 tablespoons fresh lemon juice
2 tablespoons minced shallot
3/4 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup olive oil

Steps:

Tear enough fennel fronds into small sprigs to measure 1 1/2 cups. Trim fennel stalks flush with bulb and discard stalks. Quarter bulb lengthwise, then cut lengthwise into paper-thin slices with a mandoline or other manual slicer. Toss sliced fennel with fronds, parsley, and celery root in a large bowl.
Whisk together lemon juice (to taste), shallot, sugar, salt, pepper, and oil in a small bowl. Toss salad with dressing.

Tips:

Use a mandoline or food processor to thinly slice the fennel and celery root. This will help them cook evenly and absorb the dressing better.
If you don't have a mandoline or food processor, you can use a sharp knife to thinly slice the fennel and celery root. However, be careful not to cut yourself.
Use a variety of citrus fruits in the dressing. This will add a bright and flavorful contrast to the fennel and celery root.
Feel free to add other ingredients to the salad, such as crumbled feta cheese, chopped walnuts, or dried cranberries.
Serve the salad immediately or chill it for later. It will keep in the refrigerator for up to 3 days.

Conclusion:

This fennel and celery root salad is a healthy and refreshing dish that can be enjoyed as a side salad or a light main course. The combination of fennel, celery root, and citrus fruits creates a unique and flavorful salad that is sure to please everyone at the table.