The apple-celery-fennel salad

I got some delicious fennel from the Tera Farm service.  As much as I love fennel, I have not worked with it that much. So, I  went looking online for some recipes and found this one from New York Times.  I literally had everything at home, so decided to go for it.  It was delicious. It is a crunchy salad, lots of texture and perfect for a summer or fall day. See

https://cooking.nytimes.com/recipes/1019023-fennel-apple-salad-with-walnuts

Here are my version of these instructions:

Ingredients:

1/4 cup extra virgin olive oil

3 fennel bulbs, thinly sliced

2 granny smith apples thinly sliced

3 celery stalks thinly sliced

1/3 cup fennel fronds or roughly chopped parsley leaves

1/2 cup toasted walnuts

Shaved Parmesan (about 2/3 cup)

 2 tablespoon lemon juice (or more to taste)

salt to taste

fresh ground black pepper

Instructions:

1.  In a small bowl, whisk together lemon juice, salt and pepper.  Slowly drizzle in the oil, continuously whisking, until dressing is emulsified.  Taste and add more lemon juice or salt/pepper as needed.

2. Toss the dressing with the fennel, apple and celery.  Fold in the fennel fronds and/or parsley and walnuts. Top with parmesan.

I only had pre-grated parmesan at home.  I am sure the shaved parmesan would have really enhanced the salad.  You can slice using a mandoline, but If you do not have one, use a food processor or thinly slice with a knife.  I topped with both fresh parsley and fennel fronds.  

We loved this salad and plan to make it more often.  The fennel and celery was from my farm box , apples from a friend's garden and the lemon and parsley from my garden.  So, farm to table all the way.  Enjoy!

-Anjana