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Fennel was not something I even knew existed in my youth, but boy am I glad I found it. It is a staple in the Italian kitchen and for many chefs worldwide. The light licorice flavor, paired with the sweetness of the pears and the earthy crunch of the celery and walnuts makes this salad a perfect lunch or side dish for any dinner. Add some chicken to it and you could turn this salad into a full meal. This fennel, pear and celery salad is simple, low in calories and takes only 8 minutes to make.
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Ingredients You Will Need
- Fennel bulb
- Celery
- Pear
- Lemon
- Chili flakes
- Olive oil
- Kosher salt
- Freshly ground black pepper
- Parmigiana-reggiano
Tools you will need
- Cutting board
- Sharpe knife
- Mandoline
- Cheese grater (affiliate)
- Pepper mill
- Salad bowl
- Salad tongs
The Details
This salad is so easy to make it will only take you 8 minutes or less. First, start by cleaning and removing the core from the fennel bulb. To do this chop off the stems of the fennel. The stems are edible, but I like to save them to add to a broth later on. Then cut out the core of the fennel bulb in a triangle shape. Once you are done this you are ready to slice it using the mandoline.
Cut the edges off the celery. I like to save these in a baggy in the freezer to make broth as well. The celery leaves are also edible, so feel free to add them to your salad if you like. Slice them up with the mandolin.
Next, cut the core out of the pear and slice it using the mandoline. If you don’t have a mandoline, you can use a sharpie knife. Just make sure you are slicing very thin pieces.
Add all of the ingredients to a large bowl. Mix and finish with a pinch of parm. Enjoy!
FAQ
Should I soak fennel in water before I eat it?
Some people find the anise flavor of fennel too strong. In order to neutralize this strong flavor you can soak the slices of fennel in water for about 5-10 minutes before eating. That way it will keep its crunch and have a lighter flavor.
Substitutions and Additions
- If you don’t have any walnuts can be substituted for pecans or almonds
- Parmigiano-Reggiano can be substituted for pecorino cheese if you like a sharper flavor. You could also add feta or blue cheese to this salad if you are looking to make it more substantial.
- If you don’t have any pears a green apple will also taste delicious in this salad.
- Try adding chicken or pork Milanese to make this a completely balanced meal. The fat for the Milanese would be perfectly complemented by the bright acidity of this salad.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with fennel, pear and celery salad:
Wine Pairings
This fennel, pear and celery salad is bright with citrus and herbal notes, so you should look for a wine that has similar qualities. A medium-bodied wine would be required to match the boldness of the raw fennel. A Pinot Gris, or perhaps a Sauvignon Blanc would be your best bet for this salad. Here are a few options for you:
Wines from Italy
Wines from Canada
Wines From USA
Fennel, Pear and Celery Salad
Equipment
- Cutting board
- Sharpe knife
- Mandoline
- Cheese grater (affiliate)
- Pepper mill
- Salad bowl
- Salad tongs
Ingredients
- 1 fennel bulb thinly sliced
- 2 stalks celery thinly sliced
- 1 pear thinly sliced
- ⅛ cup parmigiano-reggiano shaved
- ⅛ cup chopped walnuts
- Juice of ½ a lemon
- 1 teaspoon extra virgin olive oil
- Salt and pepper to taste
- Chili flakes to taste
Instructions
- Remove the stems and core of the fennel and slice the bulb very thinly with a knife or using the mandoline. Do the same with the celery and pears
- Add all ingredients into a salad bowl and toss with tongs.
- Enjoy!
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