Recipe: Fennel pairs with celery hearts for a crunchy side dish
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Dressed and ready to serve, this salad is crunchy and flavorful. (Photos: Kathy
Morrison)
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The fennel had to go, there was no question. I had plopped it into a corner of a raised bed last fall when I changed plots at my community garden. But now it was HUGE -- not to mention in the way of the spot where I wanted to put my Sweet Chelsea cherry tomato. And everything I've read says fennel is an anti-companion plant to tomatoes.
So the Giant Fennel of Carmichael was pulled up, and some of it went into a delicious salad. We had it alongside chicken, but it would be absolutely perfect with grilled salmon, if you're so inclined.
Note: As with any salad, the ingredients can be varied to one's taste. The New York Times recipe this is generally based on included radishes, radicchio and slivers of Parmesan, all of which I chose to omit for various reasons. I used about half the dressing, so there would be plenty if you decide to double the salad ingredients.
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This is the fennel I used in the salad. It was less than one-third
the entire plant I pulled out.
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Fennel-celery salad with lemon and herbs
Serves 2-4
Ingredients:
Dressing:
3 tablespoons fresh lemon juice plus 1 teaspoon lemon zest (from 1 or 2 lemons)
1 or 2 garlic cloves, smashed but left mostly intact
Freshly ground pepper
Kosher salt
1/4 cup extra virgin olive oil
Salad:
1 medium fennel bulb, trimmed and thinly sliced (save some of the most tender fronds for garnish)
1 celery heart, inner stalks and leaves, thinly sliced (at least 1 cup)
Handful of snow pea pods, optional, halved
1 to 2 tablespoons fresh parsley, chopped
Several basil leaves, thinly sliced
Baby greens, all one kind or a mix, for serving
Garnish:
Reserved tender fronds from the fennel
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The parsley came from my garden, the basil from a plant I just
bought a few days ago. (It won't miss those leaves.)
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Instructions:
Put the lemon juice, zest and garlic clove(s) in a jar or small bowl. Add a pinch of salt and pepper, then whisk in the olive oil (a small fork works great for this in a jar). Set dressing aside for at least 10 minutes.
To make the salad, put the sliced fennel, celery and snow peas (if using) in a salad bowl. Season lightly with salt and pepper.
Remove the garlic from the dressing, and whisk the dressing again to combine. Pour over the vegetables and toss. Sprinkle the parsley and the basil over the vegetables, stir in, and taste, then adjust the seasonings.
Line the edge of the bowl with the baby greens. Sprinkle the fennel fronds over the salad and serve.
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Garden Checklist for week of Feb. 9
Be careful walking or working in wet soil; it compacts easily.
* Keep the irrigation turned off; the ground is plenty wet with more rain on the way.
* February serves as a wake-up call to gardeners. This month, you can transplant or direct-seed several flowers, including snapdragon, candytuft, lilies, astilbe, larkspur, Shasta and painted daisies, stocks, bleeding heart and coral bells.
* In the vegetable garden, plant Jerusalem artichoke tubers, and strawberry and rhubarb roots.
* Transplant cabbage and its close cousins – broccoli, kale and cauliflower – as well as lettuce (both loose leaf and head).
* Indoors, start peppers, tomatoes and eggplant from seed.
* Plant artichokes, asparagus and horseradish from root divisions.
* Plant potatoes from tubers and onions from sets (small bulbs). The onions will sprout quickly and can be used as green onions in March.
* From seed, plant beets, chard, lettuce, mustard, peas, radishes and turnips.
* Annuals are showing up in nurseries, but wait until the weather warms up a bit before planting. Instead, set out flowering perennials such as columbine and delphinium.
* Plant summer-flowering bulbs including cannas, calla lilies and gladiolus.