Fennel, Apple, Celery and Roasted Hazelnut Salad

In an attempt to easily add more vegetables to my diet I’ve found happiness in a crunchy new salad featuring fennel, apple, celery and roasted hazelnuts. The simple and sublime dressing (olive oil and lemon, easy peasy) offers a subtle citrus which pairs perfectly with nutty slivers of parmesan and shards of hazelnut.


1 lb fennel bulb, thinly sliced

2 celery stalks, sliced

1 large gala apple, halved, cored and thinly sliced

Juice of one lemon

2 Tablespoons olive oil

Salt and Pepper to taste

1/2 cup roasted hazelnuts, chopped

Shaved Parmesan


Toss the fennel, celery, and apple together in a big bowl, and dress with lemon juice, olive oil and salt and pepper.

Scatter the hazelnuts and parmesan and serve.

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