Salad: United States – Crisp Fennel-Apple Celery Salad with Lemon-Pistachio Crumble

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Total 15 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

1 large fennel bulb, trimmed, cored, and very thinly sliced (fronds reserved)
2 crisp apples (e.g., Honeycrisp or Granny Smith), cored and thinly sliced or cut into matchsticks
3 celery stalks, thinly sliced on the bias
6 radishes, thinly sliced
1 / 4 cup flat-leaf parsley, roughly chopped
2 tbsp (30 ml) fennel fronds, chopped (optional)
1 / 3 cup shelled pistachios, toasted and roughly chopped
Finely grated zest of 1 lemon
2 tbsp (30 ml) fresh lemon juice
1 tbsp (15 ml) white wine or champagne vinegar
1 tsp Dijon mustard
1 tsp honey or maple syrup
1 / 4 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
3 tbsp (45 ml) extra-virgin olive oil

Show original ingredient measurements

1 large fennel bulb, trimmed, cored, and very thinly sliced (fronds reserved)
2 crisp apples (e.g., Honeycrisp or Granny Smith), cored and thinly sliced or cut into matchsticks
3 celery stalks, thinly sliced on the bias
6 radishes, thinly sliced
1 / 4 cup (15 g) flat-leaf parsley, roughly chopped
2 tbsp (30 ml) fennel fronds, chopped (optional)
1 / 3 cup (45 g) shelled pistachios, toasted and roughly chopped
Finely grated zest of 1 lemon
2 tbsp (30 ml) fresh lemon juice
1 tbsp (15 ml) white wine or champagne vinegar
1 tsp Dijon mustard
1 tsp honey or maple syrup
1 / 4 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
3 tbsp (45 ml) extra-virgin olive oil

Instructions

Toast pistachios in a dry skillet over medium heat until fragrant, 3–4 minutes; cool, then roughly chop.
In a small bowl, whisk lemon juice, vinegar, Dijon, honey, salt, and several grinds of pepper. Slowly whisk in olive oil until emulsified, then stir in lemon zest.
In a large bowl, combine fennel, apples, celery, radishes, parsley, and fennel fronds (if using).
Drizzle with the dressing and toss gently to coat. Taste and adjust salt, pepper, or lemon as needed.
Transfer to a serving platter and scatter pistachios over the top just before serving to preserve crunch.