Celery, Fennel and Apple Salad with Pecorino and Walnuts Recipe

Name: Celery, Fennel and Apple Salad with Pecorino and Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup walnuts; 3 tablespoons extra-virgin olive oil, plus more for drizzling; 2 tablespoons fresh lemon juice; Kosher salt; Pepper; 3 celery ribs, sliced diagonally 1/4-inch thick; 2 fennel bulbstrimmed, halved, cored and thinly sliced on a mandoline; 2 Honeycrisp appleshalved, cored and sliced; 1/2 cup basil leaves, torn if large; Pecorino cheese shavings, for garnish

Servings: persons

3/4 cup walnuts
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons fresh lemon juice
Kosher salt
Pepper
3 celery ribs, sliced diagonally 1/4-inch thick
2 fennel bulbstrimmed, halved, cored and thinly sliced on a mandoline
2 Honeycrisp appleshalved, cored and sliced
1/2 cup basil leaves, torn if large
Pecorino cheese shavings, for garnish

1
Preheat the oven to 375.
2
Spread the walnuts in a pie plate and toast for 7 to 8 minutes, until golden.
3
Coarsely chop the nuts.
4
In a large bowl, whisk the 3 tablespoons of olive oil with the lemon juice and season with salt and pepper.
5
Add the celery, fennel, apples and basil and toss to evenly coat.
6
Transfer the salad to a serving platter.
7
Season with pepper and drizzle with olive oil, then top with the walnuts and garnish with cheese shavings.

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup walnuts, 3 tablespoons extra-virgin olive oil, plus more for drizzling, 2 tablespoons fresh lemon juice, Kosher salt, and more.

Yes, Celery, Fennel and Apple Salad with Pecorino and Walnuts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Celery, Fennel and Apple Salad with Pecorino and Walnuts

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