Celery, Fennel and Apple Salad

My sister-in-law recently texted me asking for the recipe for a salad I make probably once a month, if not once a week, and have introduced to everyone I care about or eat with. Because it’s just that good and is one of those things you eat that makes you feel wonderful and happy.  I don’t remember how I discovered this salad, but it was probably after a google search of something like ‘salad with fennel’ since I love love love fennel and try to buy it as often as I can find it. I suspect this is available on several websites, but here it is in Food and Wine: Celery, Fennel, and Apple salad.  I think this tastes just as nice without the celery, too.

This salad is great because several of the core ingredients are things you probably already have at home and/or last a long while in the cupboard and refrigerator – apples, walnuts, celery, evoo, lemons, and pecorino cheese.  Fennel and fresh basil are really the only ingredients you’ll probably have to go buy, but it is so worth it!


  • 3/4 cup walnuts
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 tablespoons fresh lemon juice
  • Kosher salt
  • Pepper
  • 3 celery ribs, sliced diagonally 1/4-inch thick
  • 2 fennel bulbs—trimmed, halved, cored and thinly sliced on a mandoline
  • 2 Honeycrisp apples—halved, cored and sliced
  • 1/2 cup basil leaves, torn if large
  • Pecorino cheese shavings, for garnish


  • Preheat the oven to 375°. Spread the walnuts in a pie plate and toast for 7 to 8 minutes, until golden. Coarsely chop the nuts.
  • In a large bowl, whisk the 3 tablespoons of olive oil with the lemon juice and season with salt and pepper. Add the celery, fennel, apples and basil and toss to evenly coat. Transfer the salad to a serving platter. Season with pepper and drizzle with olive oil, then top with the walnuts and garnish with cheese shavings.


2 thoughts on “Celery, Fennel and Apple Salad

  1. Pingback: Meal Plan – 10 – The Tiny Kitchen Life

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