2000s Recipes + Menus
Parsley, Fennel, and Celery Root Salad
Serves10
- Active time:45 min
- Start to finish:45 min
November 2001
Parsley was long considered superfluous décor—a sprig on the edge of a dinner plate as a culinary corsage, or a discreet sprinkling of chopped color for a dish that’s too brown or too white. But it’s the star of this salad, and deservedly so. Curly and flat parsleys taste pretty much the same: Each has a fresh, delicate bitterness that hits the palate differently because of the distinctive shape of its leaves. The two combine to make our salad a particularly refreshing respite during a Thanksgiving feast or any other extensive, rich meal.
- 1 large fennel bulb with fronds (sometimes called anise; 1 1/4 lb)
- 4 1/2 cups small fresh flat-leaf parsley sprigs (from 3 large bunches)
- 1 1/2 cups small curly parsley sprigs (from 2 large bunches)
- 1 medium celery root (1 lb), peeled with a sharp knife and cut into 1/8-inch-thick matchsticks
- 2 1/2 to 3 tablespoons fresh lemon juice
- 2 tablespoons minced shallot
- 3/4 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup olive oil
-
Tear enough fennel fronds into small sprigs to measure 1 1/2 cups. Trim fennel stalks flush with bulb and discard stalks. Quarter bulb lengthwise, then cut lengthwise into paper-thin slices with a mandoline or other manual slicer. Toss sliced fennel with fronds, parsley, and celery root in a large bowl.
-
Whisk together lemon juice (to taste), shallot, sugar, salt, pepper, and oil in a small bowl. Toss salad with dressing.
- Keywords
- gina marie miraglia eriquez,
- salad,
- thanksgiving,
- gourmet entertains,
- fall
Pinterest
