How many servings does this recipe make?

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

What ingredients do I need for Fennel And Celery Root Salad ?

You need 9 ingredients. The key ingredients include: 1 small fennel bulb, very thinly sliced on a mandoline, plus 1/4 cup coarsely chopped fennel fronds, 1/2 small celery root (celeriac; about 6 ounces), peeled, very thinly sliced on a mandoline, 1 small head of Treviso or Chioggia radicchio, outer leaves separated, heart quartered, Leaves from 1 bunch celery (about 1 cup), and more.

Is Fennel And Celery Root Salad suitable as salads?

Yes, Fennel And Celery Root Salad falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Fennel And Celery Root Salad ?

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

Fennel And Celery Root Salad Recipe

Name: Fennel And Celery Root Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small fennel bulb, very thinly sliced on a mandoline, plus 1/4 cup coarsely chopped fennel fronds; 1/2 small celery root (celeriac; about 6 ounces), peeled, very thinly sliced on a mandoline; 1 small head of Treviso or Chioggia radicchio, outer leaves separated, heart quartered; Leaves from 1 bunch celery (about 1 cup); 1/2 cup parsley leaves with tender stems; 1 tablespoon marjoram leaves; Kosher salt, freshly ground pepper; 3 tablespoons olive oil, preferably new-harvest; 2 tablespoons fresh lemon juice

Fennel And Celery Root Salad – a delicious recipe with fennel, celery root, head of Treviso, celery, parsley, marjoram leaves. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

1 small fennel bulb, very thinly sliced on a mandoline, plus 1/4 cup coarsely chopped fennel fronds
1/2 small celery root (celeriac; about 6 ounces), peeled, very thinly sliced on a mandoline
1 small head of Treviso or Chioggia radicchio, outer leaves separated, heart quartered
Leaves from 1 bunch celery (about 1 cup)
1/2 cup parsley leaves with tender stems
1 tablespoon marjoram leaves
Kosher salt, freshly ground pepper
3 tablespoons olive oil, preferably new-harvest
2 tablespoons fresh lemon juice

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
114 kcal
Category
Salads

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Fennel And Celery Root Salad

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