From the Cook
From the Cook
1/3
Instructions
1
Add shaved fennel, celery, apple, pistachios, dill, and parsley to a large bowl. Toss to combine.
2
Make the dressing by adding all of the ingredients, in order, to a jar. Secure the lid and shake vigorously for about 20 seconds, until emulsified.
3
Pour about half of the dressing over the salad. Toss to evenly coat. Use more dressing, as needed, or reserve in the refrigerator for later use.
4
Serve the salad with fennel fronds sprinkled on top to garnish.
My Calorie Intake
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Tips & Tricks (5)
- Mandoline Magic 🔪Use a mandoline slicer set to 2mm thickness for perfectly uniform fennel and celery slices that ensure consistent texture and even distribution of the vinaigrette throughout the salad.
- Apple Timing Strategy 🍎Slice your Fuji apple just before serving and immediately toss with lemon juice to prevent oxidation while maintaining that crisp, fresh bite that's essential to this salad's appeal.
- Pistachio Toasting Technique 🌰Lightly toast your pistachios in a dry pan for 2-3 minutes before chopping to intensify their nutty flavor and enhance the overall depth of the salad without adding oil.
- Vinaigrette Emulsion Secret ✨Whisk the Dijon mustard with shallot and white balsamic vinegar first, then slowly drizzle in olive oil while whisking constantly to create a stable emulsion that coats each vegetable perfectly.
- Ice Bath Crunch Preservation ❄️After slicing fennel and celery, briefly soak them in ice water for 10-15 minutes to maximize their crispness, then pat dry thoroughly before dressing to prevent a soggy salad.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Gluten Free
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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