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Credit: Ryan Benyi; Styling: Stephana Bottom

Recipe Summary

prep:
20 mins
total:
20 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

253 calories; fat 21g; saturated fat 4g; protein 6g; carbohydrates 17g; fiber 5g; cholesterol 7mg; sodium 243mg.
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