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
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.