Recipe courtesy of Rachael Ray

Fennel and Celery Slaw

Name: Fennel and Celery Slaw
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons honey; 2 tablespoons white balsamic vinegar; 1 tablespoon grated shallot; Juice of 1 lemon; 1/3 cup EVOO; 1 cup coarsely chopped parsley tops; 4 ribs celery and leafy tops, very thinly sliced; 1 large or 2 medium bulbs fennel, very thinly sliced, plus a handful of fronds, chopped; Kosher salt and freshly ground pepper; Toasted pistachios or walnuts, chopped, to garnish

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Level: Easy
Total: 10 min

Prep: 10 min

Yield: 4 servings

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Ingredients

2 tablespoons honey

2 tablespoons white balsamic vinegar

1 tablespoon grated shallot

Juice of 1 lemon

1/3 cup EVOO

1 cup coarsely chopped parsley tops

4 ribs celery and leafy tops, very thinly sliced

1 large or 2 medium bulbs fennel, very thinly sliced, plus a handful of fronds, chopped

Kosher salt and freshly ground pepper

Toasted pistachios or walnuts, chopped, to garnish

Directions

Combine the honey, vinegar and shallot with the lemon juice and whisk in the EVOO. Add the parsley, celery and fennel and toss to coat and combine. Season with salt and pepper. Arrange on a platter and top with the toasted nuts.