Fennel-Celery Salad with Meyer Lemon and Walnuts
Fennel-celery salad from Brown Eggs & Jam Jars is a bright and crunchy addition to your seasonal table.
Servings: 4 servings
Ingredients
- 1 Meyer lemon scrubbed
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1 fennel bulb trimmed
- 5 inner tender ribs celery
- 3/4 cup walnuts toasted
Instructions
- Cut Meyer lemon in half from top to bottom. Lay one half cut side down and slice as thinly as possible. Discard seeds.
- Juice the remaining lemon half into a bowl. Add olive oil, salt and pepper. Whisk the dressing with a fork and then add the sliced lemons. Set aside to marinate while you prepare the salad.
- Thinly slice fennel crosswise and place in a medium salad bowl. Slice the celery. Chop walnuts. Add celery and walnuts to the fennel.
- Pour in the lemon dressing and toss the salad thoroughly. Taste for seasoning and add more salt if needed. Serve at once.
Notes
If your fennel has fronds attached, save them for another use. I like to use them as a bed for roasting fish.
From Brown Eggs and Jam Jars
