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Recipe: Shaved Fennel and Celery Salad


Recipe: Shaved Fennel and Celery Salad
Dave Scantland
Raw fennel can be quite tough, so it's crucial to slice it paper thin for this salad. A mandoline, V-slicer or ceramic slicer makes it a breeze, but with good knife skills and patience you can make the salad without one. Soaking the onion removes some of the sulfur compounds and mellows its flavor. Radishes also make a nice addition to the salad.

Yield: 2 servings


  • 1/4 small red onion
  • 1/4 small fennel bulb
  • 1 large celery rib
  • 2 teaspoons chopped fresh parsley
  • 1 tablespoon red wine vinegar
  • 3 tablespoons olive oil
  • 1/8 teaspoon kosher salt
  • Several grinds fresh black pepper


1. Preferably using a mandoline, shave about 2 tablespoons of paper thin half moons from the onion. Place the onion slices in a small bowl and cover with cold water. Let sit while you prepare the rest of the salad.

2. Trim any tough or damaged ribs off the fennel. Preferably using a mandoline, shave the fennel into very thin slices. You should have about a cup of shaved fennel.

3. Trim the celery and remove any thick strings from the sides and back. Using the mandoline, shave the celery into very thin slices. You should have about 1/2 cup celery slices.

4. Pour the vinegar and oil into a small jar with a tight fitting lid. Add the salt and pepper and shake hard until thoroughly combined.

5. Drain the water from the onion slices and dry them in a paper towel. Add the onion, fennel, celery and parsley to a small bowl. Pour the dressing over and toss. Adjust seasoning.

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