Fennel-Celery Salad

Name: Fennel-Celery Salad
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 to 6 servings
Ingredients: 1 large fennel bulb, thinly sliced, plus 1/4 cup chopped fennel fronds; 6 large celery stalks with leaves, thinly sliced; 1/2 cup green olive tapenade; 2 tablespoons white wine vinegar; 1 tablespoon extra-virgin olive oil; Kosher salt and freshly ground black pepper

Getting reviews...

Level: Easy

Total: 20 min
Active: 10 min

Yield: 4 to 6 servings

You don’t need a lot of ingredients for a beautiful salad. You don’t even need lettuce! This salad combines crisp thinly-sliced vegetables for the base and uses jarred olive tapenade as a shortcut to a very flavorful dressing.

Level: Easy

Total: 20 min
Active: 10 min

Yield: 4 to 6 servings

Ingredients

Deselect All

1 large fennel bulb, thinly sliced, plus 1/4 cup chopped fennel fronds

6 large celery stalks with leaves, thinly sliced

1/2 cup green olive tapenade

2 tablespoons white wine vinegar

1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground black pepper

Directions

Combine the sliced fennel and celery in a bowl. Add the tapenade, fennel fronds, vinegar, olive oil, a pinch of salt and a generous grinding of pepper. Toss well, then let stand at least 10 minutes.