Celery root, fennel and grape salad
A bright winter salad with crunchy celery root, fennel, grapes and pistachios.
Serves: 4-6 servings
  • 1 large fennel bulb with fronds
  • 1 medium celery root (about 1 pound), peeled with a sharp knife and cut into ⅛-inch-thick matchsticks
  • 1 cup flat-leaf parsley leaves
  • 2 cups red grapes, cut in half
  • ¼ cup toasted pistachios, chopped
  • 2½ tablespoons fresh lemon juice
  • 2 tablespoons minced shallot
  • ½ teaspoon honey
  • ¼ cup olive oil
  • salt and freshly ground black pepper
  1. Remove and tear the fennel fronds into small sprigs. Quarter the fennel bulb then cut lengthwise into paper-thin slices with a mandolin. Toss the fennel with fronds, parsley and celery root in a large bowl.
  2. Whisk together lemon juice, shallot, honey, salt, pepper and olive oil in a small bowl. Taste and add more lemon, honey or salt and pepper if desired.
  3. Toss salad with dressing and top with the pistachios.
Recipe by Scaling Back at https://www.scalingbackblog.com/celery-root-fennel-and-grape-salad/