Celery Root, Fennel, And Apple Salad – a delicious recipe with fennel bulbs, celery root, apple, extra virgin olive oil, apple cider vinegar, salt. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
["Trim the base off the fennel bulb(s). If using a large bulb, cut the stalks off and cut the bulb into quarters, then thinly slice the bulb and the stalk and fronds. If using small bulbs, leave them intact and thinly slice the whole thing. Transfer everything to a large bowl.", "Peel the celery root and core the apple. Cut both into 1/8"" matchsticks about 1 1/2"" long and transfer to the bowl. (Tip: cut the celery root first so that the apple spends the least time exposed to the air and therefore browns as little as possible).", "Add the apple cider vinegar, olive oil, salt, and pepper and toss gently to combine. Add more salt and pepper if necessary. Let stand for 10 minutes before serving to let the flavors combine."]
116
kcal
Calories
11
g
Fat
4
g
Carbs
FatCarbs
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 small fennel bulbs (or 1 large), 1 small celery root (4 ounces) - or you can use a piece of a large root, but small ones taste better, 1 large apple (about 8 ounces), 3 tablespoons high quality extra virgin olive oil, and more.
Yes, Celery Root, Fennel, And Apple Salad 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.
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