½ celery root (also known as celeriac or, in French, celeri-rave)
1 fennel bulb, core removed
2/3 cup (150 mL) thinly sliced red onion
2 packed cups (500 mL) flat-leaf parsley leaves, stems removed, washed well and dried, roughly chopp
¼ cup (50 mL) olive oil, or more to taste
Juice of ½ lemon
Pecorino-Romano cheese, cut into curls with a vegetable peeler
Instructions
Peel the celery root and cut into fine julienne strips. Soak in cold water to prevent discolouring (drain before using). Trim the fennel bulb, discarding tough outer layer and reserving feathery green fronds for garnish. You should have about 2 cups (500 mL) of each vegetable.
Toss the cut vegetables together with the parsley in a large bowl. Add the oil, lemon juice, salt and pepper and toss again. Taste and add more oil, salt and/or lemon juice, as needed.
Just before serving, transfer to a serving platter and garnish with a few curls of Pecorino Romano.
Originally Submitted
1/2/2011
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