Apple, celery and fennel crunchy salad
Prep time
Cook time
Total time
A light salad with lots of texture and crunch
Food in Color:
Recipe type: Salad
Cuisine: Salad
Serves: 4
  • ¼ cup pecan nuts
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • Kosher salt to taste
  • Black pepper to taste
  • 1 head of romaine lettuce, washed and chopped
  • 6 celery ribs sliced diagonally - ¼ inch slices
  • 1 fennel bulb halved, cored and thinly sliced on a mandolin
  • 1 gala apple cored and thinly sliced
  • Finely grated parmesan cheese for garnish
  1. Roast the pecans in a skillet for 2-3 minutes. Preheat on medium for a minute or so.
  2. Remove from heat and then coarsely chop the nuts
  3. In a small bowl mix the olive oil and lemon juice and season with salt and pepper
  4. In a medium sized salad bowl, add the romain lettuce, celery, fennel and apple.
  5. Once the romaine is in add the celery, fennel and apple in layers.
  6. Top with pecan nuts and grated parmesan cheese
  7. Drizzle with salad dressing before serving.
Recipe inspired by this food and wine recipe.
Recipe by Food in Color at