Fennel, Parsley, and Celery Salad
TIME/SERVINGS
Total: 5 mins
Active: 5 mins
Makes: 6 to 8 servings
By Regan Burns
INGREDIENTS
- 3 celery stalks with leaves attached, plus additional leaves from the celery bunch
- 2 medium fennel bulbs, cored and very thinly sliced lengthwise, with fennel fronds reserved for garnish (optional)
- 1 cup Italian parsley leaves, coarsely chopped
- 1/3 cup oil-cured black olives, halved and pitted
- 1/2 preserved lemon, rind only, very thinly sliced
- Preserved Lemon and Bitters Vinaigrette
INSTRUCTIONS
- Trim leaves from celery stalks and coarsely chop them; set aside. Thinly slice celery stalks on the bias.
- Combine celery, celery leaves, fennel, parsley, olives, and lemon rind in a large bowl. Add vinaigrette and toss to coat. Season well with salt and freshly ground black pepper. Mound salad onto a serving platter and, if using, garnish with fennel fronds.
Beverage pairing: Palliser Estate Sauvignon Blanc, New Zealand. The Martinborough region of New Zealand, where this wine comes from, is known primarily for its Pinot Noir. But the Sauvignon Blancs from here are excellent, and this one provides both crispness and beautifully dry flavors of herbs, apricots, and tropical fruits, which make it a lively partner for the crunchy, herbal salad.
COMMENTS | ADD YOUR OWN
This sounds great.
THIS SALAD SEEMS LIKE THE PERFECT FIT FOR MY FLAX-SEED ENCRUSTED SEARED TUNA...
This salad is one of my favorite Summer time lunches... nothing like the combination of fennel-lemon-olives to cool you down and satisfy your hunger on a HOT summer day. I first had this salad in Nice and Cannes... now I have seen it replicated in many LA eateries.
This does sound great, but I was thinking it would be amazing in the winter when it's hard to find great salad fixings!
Great salad, I've made this several times now and enjoyed it each time. I keep thinking about different ways to use the great dressing as well. Thanks!