Fennel, Parsley & Celery Salad, Meyer Lemon Caper Vinaigrette
April 9, 2020
Ingredients:
For the salad
1 large fennel bulb, thinly sliced – I use a veggie spiralizer and it works great
5 stalks of celery, sliced crosswise as thinly as possible
1 loose cup of flat leaf Italian parsley leaves
For the dressing
3 tablespoons freshly squeezed Meyer lemon juice*
1/4 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
1 tablespoon drained nonpareil capers
1 tablespoon finely chopped fresh tarragon leaves
2 tablespoons extra virgin olive oil – add more if desired
Final additions
1/2 cup shaved Parmigiano Reggiano cheese
1/4 cup crushed Marcona almonds – toasted
Step-by-Step Directions:
- Combine all ingredients for salad in a large bowl.
- Whisk all ingredients for dressing together.
- Toss the salad with half of the dressing.
- Add half of the cheese and almonds. Retoss.
- Divide salad among 4 plates.
- Top with reserved almonds and cheese.
- Drizzle with extra dressing if desired or serve on the side.
- Enjoy!