Follow these steps for perfect results
celery
thinly sliced on the diagonal
fennel bulb
trimmed, cored and thinly sliced
red onion
thinly sliced
fresh parsley
chopped
lemon juice
juiced
olive oil
salt
to taste
black pepper
ground to taste
Thinly slice the celery on the diagonal.
Trim, core, and thinly slice the fennel bulb.
Thinly slice the red onion.
Chop the fresh parsley.
Combine the sliced celery, fennel, and red onion in a bowl.
Mix in the chopped parsley.
Add lemon juice, olive oil, salt, and pepper to the bowl.
Mix all ingredients together thoroughly.
Let the salad sit for at least 2 hours to allow the flavors to develop.
Expert advice for the best results
For a softer texture, massage the sliced fennel with salt before adding it to the salad.
Add toasted nuts or seeds for extra crunch and flavor.
Use high-quality olive oil for the best flavor.
Everything you need to know before you start
5 minutes
Can be made up to 24 hours in advance, but flavors are best after 2 hours.
Serve chilled in a simple bowl or on a plate, garnished with a sprig of fresh parsley.
Serve as a side dish with grilled meats or fish.
Serve as a light lunch with crusty bread.
Serve as a refreshing appetizer.
Complements the acidity and herbal notes of the salad.
Refreshing and complements the flavors.
Discover the story behind this recipe
Commonly served as a refreshing side dish in coastal regions.
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