Celery, Fennel and Nectarine Salad
Celery, fennel and nectarine salad is a really pretty summer dish to serve on its own, or with grilled fish or meat.
Servings: 6 people
Ingredients
- 1 large fennel bulb reserve the fronds
- 2 long stick of celery (the white part)
- 2 nectarines
- 1 handful of mint leaves
- 1/4 cup pistachios, toasted and coarsely chopped
Salad Dressing
- 4 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp honey
- sea salt and black pepper
Instructions
- Dry roast the shelled pistachios in a frypan for about 10 minutes until fragant. Set aside to cool, then coarsely chop them.
- Pick the leaves off the fennel bulb, wash and set aside.
- Cut the wordy core out of the bottom of the fennel bulb and discard. Using a mandolin or a large knife, slice the fennel as thinly as you can. Wash and drain the slices and set aside.
- Wash the celery sticks and thinly slice on a diagonal.
- Wash the nectarines and cut into thin slices.
- Arrange the fennel and celery slices on a large plate and then the nectarine slices on top. Drizzle with the dressing.
- Scatter the torn mint and fennel leaves on top, and then the pistachios. Serve immediately.
Dressing
- Whisk all the ingredients together in a small bowl and set aside until ready to dress the salad.
Notes
The dressing can be made ahead and stored in the fridge for up to a week.
The pistachios taste best just toasted, however they can be prepared ahead of time.
The salad is best eaten immediately.