Segments: 1:blog, 2:celery-and-fennel-salad, 3:, 4:, 5:
Celery and Fennel Salad | Great Performances


This site requires a screen size of 320px wide or greater.

Back to Posts

Celery and Fennel Salad
by Caitlyn Austin, Katchkie Farm Intern

I am enamored by our celery. Suzannah and I ripped off a stalk to taste at the end of our delivery day. We were both stunned at how lemon-like it tasted. Suzannah, who was never an outward celery lover, exclaimed that celery had proven itself from that very bite. We congratulated our farmer, Bob, on his celery masterpiece.

I think ants on a log is the most genius combination. The coupling of salty peanut butter, fresh crisp celery and fruity plump raisins is perfection. Half of my celery definitely went to that after-work snack and I have reason to believe I'm not alone in that. However, I believe celery was also made to be the star of a main dish. 

Fennel and celery are delicious together. Spicy fennel pairs heavenly with our lemon-y celery, try it out in this salad! 


4 Celery stalks 
1 cup Celery leaves
1 head  Fennel 
1 1/2 teaspoons Rice vinegar 
3 tablespoons Olive oil
1/4 cup Roasted delicata/acorn squash seeds
Juice from 1 lemon 
Salt to taste 
Shaved Parmesan

1. Cut celery stalks on a bias. Cutting vegetables on a bias helps to create a less fibrous bit. Here is a video showing what it looks like to cut a vegetable on a bias and here is a less useful (but impressive) video of a carrot being cut into a flower.
2. Cut fennel into slices. Combine celery stalks, celery leaves, and fennel into a bowl.
3. Whisk together rice vinegar, olive oil, salt, and lemon juice. Pour on top of celery and fennel. 
4.Top with shaved Parmesan and roasted squash seeds. 

Try adding slices apples, too!

Be the first to comment...

Add Your Comment:

Please enter the word you see in the image below: