Salad: United States – Cool Celery, Fennel and Apple Crunch Salad

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

Serving Size: 6

Approximate Time

Prep 20 min

Cook 0 min

Additional 10 min

Total 30 min

Ingredients

4 celery ribs, thinly sliced (reserve tender leaves)
1 small fennel bulb, cored and very thinly shaved (reserve fronds)
1 crisp green apple, cut into thin matchsticks
1 large carrot, peeled into ribbons
1 / 4 small red onion, very thinly sliced
1 small romaine heart, chopped
1 / 4 cup (15 g) fresh flat-leaf parsley, roughly chopped
2 tbsp (30 ml) fresh dill, chopped
1 / 2 cup (4 oz / 115 g) crumbled blue cheese, divided
2 tbsp (15 g) toasted sunflower seeds (optional)
1 / 2 cup (120 ml) buttermilk
1 / 3 cup (80 ml) plain Greek yogurt
2 tbsp (30 ml) mayonnaise
2 tbsp (30 ml) fresh lemon juice
1 tbsp (15 ml) apple cider vinegar
1 tsp Dijon mustard
1 tsp honey
1 small garlic clove, finely grated
1 / 4 tsp celery seed (optional)
Kosher salt and freshly ground black pepper, to taste

Instructions

Make the dressing: In a bowl, whisk together buttermilk, Greek yogurt, mayonnaise, lemon juice, apple cider vinegar, Dijon, honey, garlic, and celery seed (if using). Fold in about one-third of the blue cheese. Season with salt and pepper to taste; chill while you prepare the salad.
Crisp the veg (optional): Soak the sliced celery and shaved fennel in ice water for 10 minutes, then drain well and pat dry.
Assemble: In a large bowl, combine celery, fennel, apple, carrot, red onion, romaine, parsley, and dill. Add half the dressing and toss gently to coat; add more to your preference.
Finish and serve: Sprinkle with the remaining blue cheese, sunflower seeds (if using), and a few torn celery leaves and fennel fronds. Season with additional salt and pepper if needed. Serve immediately alongside Buffalo wings to cool and balance the heat.