I had a fantastic fennel salad at Nicli last weekend and I couldn’t get it off my mind. The crunchy fennel, how delicious it was paired with the arugula and oranges. The nuttiness from the parmesan. Altogether it was light and refreshing and I dreamed of eating piles of it. I’m that sort of person. The kind that falls in love with something, be it a song, or a vegetable (or a person!), and then gets into a mild (or severe) obsession with it (or him). Where that’s all I want to hear or see or eat until I’ve had enough. But some things I can never get enough of (ice cream, garlic, toro, broccoli, uni, carbonara…).
So deep in the throes of my current fennel obsession, I decided to make a fennel salad of my own to satisfy my craving. I paired it with the celery that’s been sitting in my fridge largely ignored for a few weeks because it’s not an ingredient I can easily add to things I make all the time. There were 2 lonely apples sitting right next to it so I added one in. Arugula, toasted pine nuts, grated parmesan, a drizzle of olive oil and some freshly squeezed lemon juice brought it all together. Crunchy, cool and refreshing, it turned out to be the perfect summer salad. Not to mention I threw it together so effortlessly (my favourite kind of cooking). Toast, chop, mix, drizzle, squeeze, grate, toss. Can it get any easier than that?
This light and fresh salad is perfect for the many BBQ and pool parties the summer has in store! Or if you are having a fennel obsession like I am this is pefect for any day. Goes well as a side for any protein or a pasta (like how I had it the other night). Here’s to all the sunny days ahead!
A few tips:
1. If you have a mandolin at home, use it to slice the fennel thinly and easily.
2. If you’re taking this to a party, dress it right before serving.
For other easy and delicious summer salad recipes, try making a Roasted Cauliflower with Arugula and Toasted Pistachios or a Carrot and Pomelo Salad.
Fennel, Celery and Apple Salad
What you need:
5 sticks celery, sliced into 1/2″ long pieces
1 bulb fennel (including stems and leaves), thinly sliced
1 apple, julienned
1 handful arugula
1/4 cup pine nuts, toasted
4 T olive oil
4T lemon juice
What to do:
- Combine celery, apple and fennel onto a serving platter.
- Drizzle your best olive oil all over salad mixture.
- Add lemon juice.
- Season with coarse salt and freshly ground pepper.
- Add toasted pine nuts.
- Scatter celery leaves on top.
- Grate parmesan cheese generously.
- Mix well, pile high, and serve.