Fennel, Parsley & Celery Salad, Meyer Lemon Caper Vinaigrette


    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:

  1. Combine all ingredients for salad in a large bowl.
  2. Whisk all ingredients for dressing together.
  3. Toss the salad with half of the dressing.
  4. Add half of the cheese and almonds. Retoss.
  5. Divide salad among 4 plates.
  6. Top with reserved almonds and cheese.
  7. Drizzle with extra dressing if desired or serve on the side.
  8. Enjoy!


*Substitute: 2 tablespoons lemon juice and 1 tablespoon freshly squeezed orange juice