Best 7 Fennel And Celery Salad With Parmesan Recipes

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Indulge in a symphony of flavors with our refreshing Fennel and Celery Salad with Parmesan, a culinary masterpiece that tantalizes your taste buds. This vibrant salad combines the crisp crunch of fennel, the refreshing bite of celery, and the nutty richness of Parmesan cheese, offering a delightful interplay of textures and flavors. Dressed in a zesty lemon-tahini dressing, this salad is a symphony of zesty, earthy, and nutty notes, creating a harmonious balance that will leave you craving more. Whether you're seeking a light and healthy lunch option, a refreshing side dish, or a vibrant addition to your next potluck, this Fennel and Celery Salad is sure to impress. So, grab your apron and let's embark on a culinary journey that will transport your taste buds to a world of pure delight.

**Additional Recipes:**

1. **Tahini Dressing:** Discover the art of creating a smooth and creamy tahini dressing, a versatile condiment that adds richness and depth of flavor to your salads, dips, and roasted vegetables.

2. **Fennel and Orange Salad:** Explore a refreshing and unique salad that combines the subtle anise flavor of fennel with the vibrant sweetness of oranges, creating a delightful interplay of flavors.

3. **Celery Root Salad:** Delight in a salad that showcases the earthy and nutty flavor of celery root, tossed in a tangy dressing and complemented with crisp apples and crunchy walnuts.

4. **Parmesan Cheese:** Embark on a culinary journey to discover the secrets of making your own Parmesan cheese, a hard, granular cheese with a rich and nutty flavor that adds a touch of elegance to any dish.

Let's cook with our recipes!

CELERY AND PARMESAN SALAD



Celery and Parmesan Salad image

Provided by Ina Garten

Categories     side-dish

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 12

1/2 cup good olive oil
2 teaspoons grated lemon zest
1/4 cup plus 1 tablespoon freshly squeezed lemon juice (3 lemons)
2 tablespoons minced shallots
1 teaspoon celery seed
1/2 teaspoon celery salt
1/2 teaspoon anchovy paste
Kosher salt and freshly ground black pepper
5 cups thinly sliced celery hearts, tender leaves included, sliced on an angle (about 12 stalks)
4-ounce chunk aged Parmesan cheese
2/3 cup toasted walnuts, coarsely chopped
Whole flat-leaf parsley leaves

Steps:

  • At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, 1/4 cup of lemon juice, the shallots, celery seed, celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoon pepper. Place the celery in a mixing bowl and toss it with the remaining 1 tablespoon of lemon juice and 1/2 teaspoon of salt. (Even though these ingredients are in the dressing, believe me-this step makes a difference.) Add enough dressing to moisten well. Cover and refrigerate for at least an hour to allow the celery to crisp and the flavors to develop.
  • When ready to serve, arrange the celery on a platter, shave the Parmesan onto the celery with a vegetable peeler, then sprinkle with walnuts, parsley leaves, salt, and pepper and serve immediately.

FENNEL AND CELERY SALAD



Fennel and Celery Salad image

Celery meets fennel, red onion, and parsley in this crunchy, refreshing salad dressed with lemon juice and olive oil. Chill for a few hours for best results.

Provided by Danielle DePasquale

Categories     Salad     Vegetable Salad Recipes

Time 2h20m

Yield 4

Number Of Ingredients 7

3 stalks celery, thinly sliced on the diagonal
1 fennel bulb - trimmed, cored and thinly sliced
⅓ red onion, thinly sliced
1 tablespoon chopped fresh parsley
1 lemon, juiced
2 tablespoons olive oil, or more to taste
salt and ground black pepper to taste

Steps:

  • Combine celery, fennel, and red onion in a bowl. Mix in parsley. Add lemon juice, olive oil, salt, and pepper. Mix together and let sit for 2 hours or more for flavors to develop.

Nutrition Facts : Calories 80.6 calories, Carbohydrate 6.3 g, Fat 6.9 g, Fiber 2.5 g, Protein 0.9 g, SaturatedFat 1 g, Sodium 75.9 mg, Sugar 0.9 g

FENNEL-APPLE SALAD WITH WALNUTS



Fennel-Apple Salad With Walnuts image

A bright and tangy salad cuts the heaviness of the typical Thanksgiving meal. This one, with fennel, celery, apples and toasted walnuts, is all crunch, which the carb-heavy meal can generally use more of. You can make the dressing a day ahead and store it in the fridge, but don't dress the salad until an hour before serving.

Provided by Melissa Clark

Categories     salads and dressings, side dish

Time 10m

Yield 10 servings

Number Of Ingredients 10

3 tablespoons lemon juice, plus more to taste
1/2 teaspoon fine sea salt, plus more to taste
Freshly ground black pepper
1/4 cup extra-virgin olive oil
3 large fennel bulbs, thinly sliced on a mandoline
2 Granny Smith apples, halved and cored, thinly sliced on a mandoline
3 celery stalks, thinly sliced on a mandoline
1/3 cup fennel fronds or roughly chopped parsley leaves
1/2 cup toasted walnuts
2 1/2 ounces Parmesan, shaved with a vegetable peeler (about 2/3 cup)

Steps:

  • In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
  • In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 176 milligrams, Sugar 7 grams

SHAVED FENNEL, MUSHROOM AND PARMESAN SALAD



Shaved Fennel, Mushroom and Parmesan Salad image

A tangle of paper-thin raw fennel and cremini mushrooms tossed with olive oil, lemon and shaved Parmesan cheese makes a cool and elegant salad. You can prepare the fennel, mushrooms and cheese a few hours ahead of time and refrigerate, covered, but don't dress the salad until you are ready to serve it-it gets softer as it sits, and you want the vegetables to retain some bite.

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 lemon, finely zested and juiced
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 ounces cremini mushrooms
2 small bulbs fennel with fronds (about 2 1/2 pounds)
One 2-ounce hunk Parmesan

Steps:

  • Use a fork to whisk the lemon juice and olive oil in a small bowl. Using a mandoline or sharp knife, slice the mushrooms very thin. Put them in a serving bowl and toss with about 2 teaspoons of the olive oil mixture.
  • Chop enough of the fennel fronds to make about 2 tablespoons (reserve the rest for another use). Trim the tops and bottoms from the fennel bulbs and halve the bulbs; slice off most of the core (leaving on a bit helps keep the bulb intact). Using the mandoline, shave the fennel bulbs almost paper thin from the root to the top end right over the mushrooms. Add the fennel fronds and the lemon zest; season with salt and pepper. Toss to combine.
  • Shave the Parmesan over the salad using a vegetable peeler. Drizzle the remaining olive oil mixture around the edge of the bowl and toss everything gently but well to combine.

FENNEL & CELERY SALAD



Fennel & celery salad image

This simple salad is a refreshingly crisp and crunchy addition to any meal

Provided by Ursula Ferrigno

Categories     Buffet, Dinner, Lunch, Side dish, Supper

Time 15m

Number Of Ingredients 4

1large or 2 small fennel bulbs
6 celery stalks
3-4 tbsp fruity extra-virgin olive oil
2 tbsp lemon juice

Steps:

  • Very finely slice the fennel bulbs lengthways (a mandolin makes this easier). Cut the celery stalks into thin matchsticks. Scatter the fennel and celery on a large plate or platter, drizzle over the fruity extra virgin olive oil and lemon juice, then season. Scatter any fennel fronds and celery leaves over if you have them.

Nutrition Facts : Calories 57 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.07 milligram of sodium

FENNEL AND CELERY SALAD



Fennel and Celery Salad image

Though the textures of fennel and celery are similar, their flavors are so wildly different that the combination is striking. With little more than olive oil, loads of lemon juice, and pepper, they create just about as refreshing an uncooked dish as you can put on the table in winter. Recipe by Mark Bittman.

Provided by evelynathens

Categories     European

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 medium fennel bulbs, trimmed, some fronds reserved
3 celery ribs, trimmed
1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice, more to taste
salt
1/4 teaspoon black pepper, more to taste
freshly shaved parmesan cheese

Steps:

  • Cut fennel bulbs in quarters lengthwise, discarding outer layer if it is exceedingly tough. Use a mandoline to slice quarters thinly; slice celery equally thin.
  • Put sliced fennel and celery into a large bowl and drizzle with olive oil and lemon juice. Season with salt and pepper and toss gently to combine. Top with lots of freshly shaved Parmesan and chopped fennel fronds if you like.

ARTICHOKE HEART, FENNEL, AND PARMESAN SALAD



Artichoke Heart, Fennel, and Parmesan Salad image

Categories     Salad     No-Cook     Quick & Easy     Parmesan     Artichoke     Fennel     Summer     Chill     Gourmet

Yield Serves 2

Number Of Ingredients 9

2 teaspoons fresh lemon juice, or to taste
1/4 teaspoon Dijon-style mustard
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
a pinch of dried hot red pepper flakes if desired
2 tablespoons olive oil
a 14-ounce can artichoke hearts, rinsed, drained well, and sliced thin
1 1/4 cups thinly sliced fennel bulb (sometimes called anise) or celery
1/3 cup coarsely grated Parmesan (about 2 ounces)
1/4 cup finely chopped fresh parsley leaves (preferably flat-leafed)

Steps:

  • In a bowl whisk together well the lemon juice, the mustard, the garlic paste, the red pepper flakes, the oil, and salt and pepper to taste, stir in the artichoke hearts, the fennel, the Parmesan, and the parsley, and chill the salad, covered, for 20 minutes.

Tips:

  • Choose fresh, crisp vegetables: The fresher the vegetables, the better the salad will taste. Look for fennel and celery that is firm and has no blemishes.
  • Slice the vegetables thinly: This will help them to absorb the dressing better and make them easier to eat.
  • Use a sharp knife: A sharp knife will make it easier to slice the vegetables thinly and evenly.
  • Don't overdress the salad: A little bit of dressing goes a long way. Too much dressing will overwhelm the flavor of the vegetables.
  • Serve the salad immediately: This salad is best enjoyed fresh. If you need to make it ahead of time, store the dressing and vegetables separately and combine them just before serving.

Conclusion:

This fennel and celery salad with Parmesan is a light, refreshing, and flavorful salad that is perfect for any occasion. It is easy to make and can be customized to your liking. For a more tangy salad, add a squeeze of lemon juice. For a more savory salad, add a pinch of salt and pepper. And for a more decadent salad, add a few shavings of Parmesan cheese. No matter how you serve it, this salad is sure to please everyone at your table.

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