Celery and Fennel Salad

  • Yield: 4 servings
  • Prep: 30 mins


1bunch celery hearts, washed
1whole fennel bulb, core removed, fronds reserved
2tablespoons extra-virgin olive oil
2teaspoons fresh lemon juice
1tablespoon coarse salt
2teaspoons freshly ground black pepper
6ounces black walnut pieces, toasted
8ounces Gorgonzola cheese, crumbled


  1. Slice celery and fennel, using a vegetable peeler, mandolin or box grater, as thinly as possible. Soak in ice water for at least 30 minutes to crisp.
  2. Remove celery and fennel from ice water and pat completely dry. Place in a medium mixing bowl. Add olive oil, lemon juice, salt and pepper and toss well.
  3. Arrange salad on small serving plates and sprinkle with walnuts, gorgonzola and reserved fennel fronds.

Nutritional Info *per serving

  • Calories 190
  • Fat 17
  • Cholesterol 20
  • Sodium 770
  • Fiber 3