Photo: Ryan Benyi; Styling: Stephana Bottom
Prep Time
20 Mins
Serves 6

How to Make It

Step 1

In a large bowl, whisk mustard, 1/4 tsp. salt, a pinch of pepper and 2 Tbsp. lemon juice until salt dissolves. Slowly add oils, whisking until blended and thickened. Season with additional salt and pepper if desired. Stir in lemon zest.

Step 2

Peel off tough outer layers of fennel bulb and cut in half. Remove tough core and thinly slice each half. (You should have about 6 cups, loosely packed.) Add to bowl with dressing.

Step 3

Toss apple slices with remaining 1 Tbsp. lemon juice. Add to bowl along with cabbage and celery. Toss salad to coat all ingredients with dressing. Top with Parmesan shavings and serve.

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