Fennel & celery salad

Recipe uploaded by

Ursula Ferrigno

2 ratings

Recipe by Ursula Ferrigno

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Very finely slice the fennel bulbs lengthways (a mandolin makes this easier). Cut the celery stalks into thin matchsticks. Scatter the fennel and celery on a large plate or platter, drizzle over the fruity extra virgin olive oil and lemon juice, then season. Scatter any fennel fronds and celery leaves over if you have them.

Per serving

57 kcalories, protein 1g, carbohydrate 1g, fat 6 g, saturated fat 1g, fibre 1g, salt 0.07 g

Latest comments and suggestions

• leona

  08 April 2008

  leona rated and commented on this recipe

  

  i dont like fennel but my mum does so i made this for her birthday meal as a side. i actually really loved it! i really recommend lemon oil as a dressing if you can get hold of it.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Annemo

  27 August 2009

  Annemo commented on this recipe

  Delicious - very fresh. I added a few chopped apricots to it which made it even better.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Carmen

  29 September 2009

  Carmen rated and commented on this recipe

  

  Made this accidentally with cucumber in stead of celery and it was very light and nice.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2762/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 1 large or 2 small fennel bulbs
• 6 celery stalks
• 3-4 tbsp fruity extra-virgin olive oil
• 2 tbsp lemon juice

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6

Preparation and cooking times

Vegetarian

Ingredients

• 1 large or 2 small fennel bulbs
• 6 celery stalks
• 3-4 tbsp fruity extra-virgin olive oil
• 2 tbsp lemon juice

Per serving

57 kcalories, protein 1g, carbohydrate 1g, fat 6 g, saturated fat 1g, fibre 1g, salt 0.07 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk