Best 10 Parsley Fennel And Celery Root Salad Recipes

**Unleash a Symphony of Flavors: Parsley, Fennel, and Celery Root Salad Recipes to Tantalize Your Taste Buds**

Embark on a culinary journey with our exquisite Parsley, Fennel, and Celery Root Salad Recipes, a delectable fusion of flavors and textures that will elevate your dining experience. Discover the perfect balance between herbaceous parsley, aromatic fennel, and earthy celery root, masterfully combined to create a symphony of flavors in every bite. Whether you prefer a light and refreshing salad, a hearty and satisfying meal, or a vibrant side dish, our collection has something to suit every palate. Prepare to tantalize your taste buds with these culinary creations that showcase the versatility of these garden gems. From the classic Parsley and Fennel Salad with tangy lemon dressing to the hearty Celery Root and Apple Salad with walnuts and blue cheese, each recipe promises a unique and unforgettable taste experience.

Check out the recipes below so you can choose the best recipe for yourself!

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.

FENNEL-CELERY SALAD

Fennel-Celery Salad image

This is a great refreshing salad for 2, but you can easily double or triple it. Walnuts add crunch.

Provided by Schlemmermann

Categories Salad Vegetable Salad Recipes

Time 15m

Yield 2

Number Of Ingredients 7

Ingredients

1 tart apple, peeled and sliced
3 tablespoons lime juice
1 bulb fennel, cored and thinly sliced crosswise
1 stalk celery, sliced
6 tablespoons olive oil
salt and freshly ground black pepper to taste
2 tablespoons walnuts, roasted and chopped

Steps:

Drizzle apple slices with a little lime juice immediately after slicing. Stir remaining lime juice, olive oil, salt, and pepper together in a bowl. Add fennel, celery, and apple and mix well. Sprinkle with walnuts and serve immediately.

Nutrition Facts : Calories 487.5 calories, Carbohydrate 21.6 g, Fat 45.7 g, Fiber 6.1 g, Protein 3 g, SaturatedFat 6.1 g, Sodium 156.5 mg, Sugar 8.3 g

FENNEL AND CELERY SLAW

Fennel and Celery Slaw image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons honey
2 tablespoons white balsamic vinegar
1 tablespoon grated shallot
Juice of 1 lemon
1/3 cup EVOO
1 cup coarsely chopped parsley tops
4 ribs celery and leafy tops, very thinly sliced
1 large or 2 medium bulbs fennel, very thinly sliced, plus a handful of fronds, chopped
Kosher salt and freshly ground pepper
Toasted pistachios or walnuts, chopped, to garnish

Steps:

Combine the honey, vinegar and shallot with the lemon juice and whisk in the EVOO. Add the parsley, celery and fennel and toss to coat and combine. Season with salt and pepper. Arrange on a platter and top with the toasted nuts.

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.

FENNEL AND CELERY SLAW SALAD

Fennel and Celery Slaw Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 8

Ingredients

3 tablespoons white wine vinegar
2 teaspoons sugar
1/3 cup extra-virgin olive oil
1/2 pound shredded slaw salad mix
1 bulb fennel, trimmed, reserve a handful of fronds
4 ribs celery from the heart, thinly sliced on an angle
10 leaves fresh basil, thinly sliced
Salt and freshly ground black pepper

Steps:

Mix vinegar and sugar in the bottom of a bowl and whisk in oil. Add slaw to bowl. Chop fennel fronds and add to cabbage. Quarter the fennel bulb, cut away the core and thinly slice, add to cabbage. Add the celery and basil to the salad, toss to combine, season liberally with salt and pepper, to your taste.

PARSLEY SALAD WITH FENNEL AND HORSERADISH

Parsley Salad With Fennel and Horseradish image

I have always been the one at the Seder table to eat the parsley dipped in saltwater with enthusiasm. "You going to finish that?" I might ask my neighbor at the table when I see they have left theirs untouched after just a nibble. This salad is an obvious nod to the Seder plate, including both parsley (bitter herbs) and fresh horseradish, except it's less ceremonial and more just a very delicious salad. I love, love parsley and think a well-seasoned bowl of it is something that most tables can benefit from, especially if those tables include braised pots of red meat. While parsley and fennel can be prepared ahead of time, the salad itself is best dressed right before you eat.

Provided by Alison Roman

Categories easy, salads and dressings, appetizer, side dish

Time 10m

Yield 8 to 10 servings

Number Of Ingredients 6

Ingredients

2 fennel bulbs, thinly sliced
1 large bunch parsley, tender stems and leaves
1/4 cup fresh lemon juice, plus more to taste
Kosher salt and freshly ground black pepper
Olive oil, for drizzling
Fresh horseradish, for grating

Steps:

Toss fennel and parsley together in a medium bowl. Add lemon juice, season with salt and pepper, and toss to coat. Season again with salt, pepper and more lemon juice if you like. (It should be fairly lemony.)
Drizzle with olive oil, toss to coat and grate a bit of fresh horseradish over everything, gently tossing to distribute the horseradish. (Doing it this way prevents clumping.) Transfer to a serving bowl and grate more horseradish over before serving.

CELERY AND PARSLEY SALAD

Celery and Parsley Salad image

This crunchy salad is all about the crisp celery. We recommend using flat-leaf parsley for a more intense flavor.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 6

Ingredients

4 celery stalks, thinly sliced
1/4 cup packed fresh parsley leaves
1 1/2 teaspoons sherry vinegar
1 teaspoon extra-virgin olive oil
Coarse salt and ground pepper
1/4 cup pomegranate seeds (optional)

Steps:

In a bowl, combine celery, parsley, vinegar, and olive oil. Season with salt and pepper. Top with pomegranate seeds, if using.

FENNEL AND CELERY SALAD WITH LEMON AND PARMESAN

Fennel and Celery Salad With Lemon and Parmesan image

This crisp, lemony salad of raw fennel and celery (you could add thinly sliced celery root to the salad as well) makes a refreshing start to a meal, garnished with radishes and slightly bitter Treviso or radicchio leaves. It could also be a light meal on its own. Don't slice the vegetables paper-thin; you want the salad to have some crunch. You may prepare the vegetables up to an hour in advance and keep refrigerated, but don't dress the salad more than 10 minutes before serving.

Provided by David Tanis

Categories dinner, easy, lunch, quick, salads and dressings, vegetables, appetizer, main course

Time 15m

Yield 6 servings

Number Of Ingredients 11

Ingredients

3 tablespoons fresh lemon juice, plus 1/2 teaspoon lemon zest (from 1 large lemon)
1 or 2 crushed garlic cloves
Kosher salt and black pepper
1/4 cup extra-virgin olive oil
2 medium fennel bulbs, trimmed and finely sliced (about 2 cups)
1 or 2 celery hearts, pale ribs and leaves, finely sliced (about 2 cups)
Radicchio or Treviso leaves, for serving (optional)
1 small piece of Parmesan (about 2 ounces), for serving
1/4 cup roughly chopped parsley
Basil leaves, for serving
Radishes, for serving (optional)

Steps:

Make the dressing: Put lemon juice, zest and garlic in a small bowl. Add a pinch of salt and pepper. Stir in olive oil. Set dressing aside for at least 10 minutes.
Prepare the salad: Place sliced fennel and celery in a salad bowl. Season lightly with salt and pepper.
Discard garlic from the dressing, and whisk dressing. Pour over vegetables, and toss well. Taste and adjust seasoning.
To serve, transfer salad to a platter, and surround with radicchio, if using. Use a vegetable peeler to shave Parmesan generously over the salad. Sprinkle with parsley and basil. Garnish with radishes, if desired.

FENNEL, CELERY, AND POMEGRANATE SALAD

Fennel, Celery, and Pomegranate Salad image

Provided by Alison Roman

Categories Salad Celery Fennel Fall Vegan Pomegranate Parsley Bon Appétit

Number Of Ingredients 10

Ingredients

3 small fennel bulbs, thinly sliced
6 celery stalks, thinly sliced on a diagonal
1 medium shallot, thinly sliced into rings
1/2 cup fresh flat-leaf parsley, very coarsely chopped
1/4 cup celery leaves, very coarsely chopped (optional)
1/2 cup pomegranate seeds, divided
1/4 cup fresh lime juice
1/4 cup olive oil
Kosher salt
Freshly ground black pepper

Steps:

Toss fennel, celery, shallot, parsley, celery leaves, if using, and half of pomegranate seeds in a large bowl. Drizzle with lime juice and oil and toss to coat; season with salt and pepper. Serve topped with remaining pomegranate seeds.

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

Ingredients

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

Tips:

Choose fresh, high-quality ingredients. This will make all the difference in the taste of your salad.
Use a sharp knife to slice the vegetables. This will help prevent them from bruising and will make them easier to eat.
Don't overdress the salad. A little bit of dressing goes a long way, so start with a small amount and add more to taste.
Let the salad chill for at least 30 minutes before serving. This will allow the flavors to meld and the salad will be more refreshing.
Serve the salad with a crusty bread or crackers. This will help to soak up the dressing and make the salad a more complete meal.

Conclusion:

This parsley, fennel, and celery root salad is a delicious and refreshing way to enjoy fresh vegetables. It's perfect for a light lunch or dinner, and it's also a great side dish for grilled meats or fish. With its bright flavors and crunchy texture, this salad is sure to be a hit with everyone who tries it.