Valleybrink Road | Recipes | Fennel, Celery Root, and Apple Salad with Lemon & Olive Oil | Serves 4 1/2 small celery root, peeled and cut into a fine julienne 1 medium fennel bulb, stems removed, cut into a fine julienne 1 pink lady or fuji apple, core removed, cut into a fine julienne 2/3 cup red onion, peeled and thinly sliced.

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Fennel, Celery Root, and Apple Salad with Lemon & Olive Oil
Steps
1
2
3
Description

I adapted this delicious salad from the Frankies Spuntino Cookbook. I added the sweet crunch of apple and some more lemon and seasoning. This salad is so refreshing and the perfect accompaniment to hardier dishes like a rich pasta. Enjoy!

Get Started
Step 1

Prep all the ingredients so the salad will be easy to assemble. 

Next Step
2
Step 2

Toss the celery root, fennel, apple, and red onion in the lemon juice, olive oil, sea salt, and some white pepper. Add in the parsley and coat. Taste. Season with more lemon juice, sea salt, and/or white pepper as as needed. 

Next Step
3
Step 3

Place the salad in a serving bowl and top with lots of freshly shaved Pecorino Romano cheese. Enjoy!

Done!
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Ingredients
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Serves 4

  • 1/2 small celery root, peeled and cut into a fine julienne
  • 1 medium fennel bulb, stems removed, cut into a fine julienne
  • 1 pink lady or fuji apple, core removed, cut into a fine julienne
  • 2/3 cup red onion, peeled and thinly sliced into half moons
  • 2 cups italian parsley leaves
  • 1/4 cup olive oil, plus more to taste
  • juice from 1 lemon
  • 1/2 teaspoon sea salt
  • ground white pepper to taste
  • Pecorino Romano, shaved with a vegetable peeler, to taste