Shaved Fennel, Pecan And Parsley Salad

1. 1

   Stir the chopped roasted pecans and the olive oil in a small frying pan over a low heat for about 5 mins or until the pecans are browned. Allow to cool, then stir in the lemon juice. Slice the baby fennel bulbs and celery stalks as thinly as possible, using a mandoline if you can.

2. 2

   Combine the nut mixture, fennel and celery in a large bowl with the parsley leaves. Divide the salad among serving plates, sprinkle with coarsely crumbled feta cheese and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.