I am neck-deep in a rather large project right now (nothing exciting or surprising, unfortunately), but, as I sit at my desk and worry about work, my thoughts keep wandering back to this excellent salad I made last week. The salad had pretty much every element that I love a salad to have: great texture, lots of crunch, a subtle yet tasty dressing, and a nice dash of protein thrown in. Thinking about this salad keeps me from slowly losing my mind about my current work project, which is interesting. Who gets calmed down by a salad?
Perhaps I should be talking instead about how this salad, while soothing to me, was also rather exciting. Not that calling a salad exciting is any less questionable than calling a salad soothing, but hear me out on this one. Every week or so, we’ve been experiencing a day of relative dryness, when the rain stops, the sun comes out, and everyone who has been trapped inside for months on end by the grayness and the rain comes outside and soaks up the brightness. Some of us, making the correlation between warmer weather and a change in available produce, rush out to find whatever is available to make a fresh, new meal. I love polenta and soup, but when the weather gets warmer, I want light, crisp, fresh meals, not warm, hearty meals that will warm me from the inside. The weather may not stay warmish for long, but I like to make the tiny bit of warmth as meaningful as possible.
So, I had the idea for a great, crisp salad, loaded with fresh fennel and crisp apples. I had celery on hand, so I threw some in. The tops of the fennel were chopped up at the last minute and sprinkled about, and the result was nothing short of phenomenal. With a super light dressing of just lemon juice and olive oil, followed by a handful of raw pepitas, the salad came to life, earning a spot on my list of top five most favorite salads. Super crisp, wonderfully flavorful, and a reminder of warm days to come, it’s definitely going to make a few repeat appearances around here.
Last Year: Quinoa, Arugula, and Roasted Beet Salad with Ginger Sesame Dressing and Beet Greens and Chèvre Quiche–look at me, using every part of the beet.
Super Crunchy Fennel, Apple, and Celery Salad
One of the great things about this salad is the fact that the vegetables and fruit are sliced incredibly thin—we’re talking whip-out-the-mandoline-slicer thin—allowing each bite to cram in as much of each salad element as possible. As mentioned, I used a mandolin to slice everything as thin as possible, but you could also just use a super sharp knife and slice away.
2 cups fresh fennel, sliced super thin (about 1 large bulb), core removed, leaves set aside
2 cups super thin apple slices (about 2 small apples)
1 cup super thin celery slices (sliced across, not lengthwise, obviously)
3 tablespoons fresh lemon juice
3 tablespoons olive oil (using extra virgin olive oil will result in a much more punchy dressing, and using a lighter olive oil will give you a milder background of dressing)
big pinch of sea salt
big pinch of freshly ground black pepper
handful of fresh fennel leaves, roughly chopped
¼ cup raw pepitas (pumpkin seeds)
In a large bowl, combine fennel, apple, and celery.
In a smaller bowl, add lemon juice, then slowly whisk in olive oil until the mixture is thick and emulsified (this shouldn’t take more than about 30 seconds). Whisk in salt and pepper, taste for more seasoning, and adjust as you see fit.
Pour dressing over fennel, apple, and celery. Toss to combine. Add chopped fennel leaves and pepitas, toss just a couple of times, then serve.
Serves 4 as a side salad, 2 as a main dish salad.