Strawberry Almond Tarts
Celery and Fennel Salad
Wake up your taste buds with this tangy, flavorful salad.
30
4 servings
Ingredients
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1 bunch celery hearts, washed
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1 whole fennel bulb, core removed, fronds reserved
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2 tablespoons extra-virgin olive oil
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2 teaspoons fresh lemon juice
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1 tablespoon coarse salt
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2 teaspoons freshly ground black pepper
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6 ounces black walnut pieces, toasted
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8 ounces Gorgonzola cheese, crumbled
Instructions
- Slice celery and fennel, using a vegetable peeler, mandolin or box grater, as thinly as possible. Soak in ice water for at least 30 minutes to crisp.
- Remove celery and fennel from ice water and pat completely dry. Place in a medium mixing bowl. Add olive oil, lemon juice, salt and pepper and toss well.
- Arrange salad on small serving plates and sprinkle with walnuts, gorgonzola and reserved fennel fronds.
Nutritional Info (per serving)
- Calories 190
- Fat 17
- Cholesterol 20
- Sodium 770
- Fiber 3
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