Fennel Apple Celery Salad with Walnuts

INGREDIENTS

  • 3 tablespoons lemon juice, plus more to taste

  • ½ teaspoon fine sea salt, plus more to taste

  • Freshly ground black pepper

  • ¼ cup extra-virgin olive oil

  • 1 large fennel bulbs, thinly sliced on a mandoline

  • 2 Granny Smith apples, halved and cored, thinly sliced on a mandoline

  • 3 celery stalks, thinly sliced on a mandoline

  • ⅓ cup fennel fronds or roughly chopped parsley leaves

  • ½ cup toasted walnuts

  • 2 ½ ounces Parmesan, shaved with a vegetable peeler (about 2/3 cup)

PREPARATION

  1. In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.

  2. In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.

Recipe from nytimes