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Categories:
fennel bulbs celery root apple extra-virgin olive oil apple cider vinegar salt freshly ground black pepper
Viewed: 87 - Published at: 6 years agoIngredients
- 4 small fennel bulbs (or 1 large)
- 1 small celery root (4 ounces) - or you can use a piece of a large root, but small ones taste better
- 1 large apple (about 8 ounces)
- 3 tablespoons high quality extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
Method
- Trim the base off the fennel bulb(s). If using a large bulb, cut the stalks off and cut the bulb into quarters, then thinly slice the bulb and the stalk and fronds. If using small bulbs, leave them intact and thinly slice the whole thing. Transfer everything to a large bowl.
- Peel the celery root and core the apple. Cut both into 1/8" matchsticks about 1 1/2" long and transfer to the bowl. (Tip: cut the celery root first so that the apple spends the least time exposed to the air and therefore browns as little as possible).
- Add the apple cider vinegar, olive oil, salt, and pepper and toss gently to combine. Add more salt and pepper if necessary. Let stand for 10 minutes before serving to let the flavors combine.
