Recipe courtesy of Chris Fischer and Amy Schumer

Fennel and Celery Salad with Parmesan

The idea that most Americans don't eat vegetables for breakfast is unfortunate. Enjoy the texture and freshness of this salad alongside a nice potato pancake and a soft-cooked egg.
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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 6 servings
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1 fennel bulb, very thinly sliced

5 celery stalks, very thinly sliced

1 tablespoon lemon juice

2 tablespoons olive oil

Kosher salt

3 tablespoons grated Parmesan


  1. Combine the fennel and celery in a bowl, then dress with the lemon juice, olive oil and some salt, tossing very well. Check the seasoning and adjust as necessary. Place on individual plates or a platter and top with the grated Parmesan.

Cook’s Note

You can substitute fennel or celery with many other options, such as carrots, Brussels sprouts, cabbage, cauliflower or endive. Mix and match to find your favorite combo.