The Washington Post

Fennel, Celery Root, Parsley and Red Onion Salad

Fennel, Celery Root, Parsley and Red Onion Salad 4.000

Linda Davidson/The Washington Post

Staff Favorites Jun 2, 2010

This salad lets parsley shine as the main ingredient. The celery root, fennel and onion add texture, but it's the parsley that predominates in a refreshing twist.

The original recipe calls for a drizzle of pumpkin seed oil to finish the salad, but here we have used pumpkin seeds instead. They're easy to find and inexpensive, and they add a nice crunch.


Servings: 4
Ingredients
  • 1/2 bulb (8 ounces) celery root (celeriac), peeled, cored and cut into long, thin strips (2 cups)
  • 8 ounces fennel (outer layer and tough stems discarded), cored, then cut into long, thin strips ( 2 cups), fronds reserved for optional garnish
  • 1/2 small red onion, cut into thin slices (2/3 cup)
  • Leaves from 1 or 2 bunches parsley, preferably flat-leaf, chopped (2 cups packed)
  • 1/4 cup olive oil, or more to taste
  • Freshly squeezed juice of 1 lemon, or more to taste (2 tablespoons)
  • 1/2 teaspoon fine sea salt, or more to taste
  • Freshly ground white pepper
  • 2 tablespoons unsalted pumpkin seeds, toasted (see NOTE)
  • 2 ounces pecorino Romano cheese, cut into thin slices or shaved into curls with a vegetable peeler

Directions

Combine the celery root, fennel, onion and parsley in a large bowl; toss to combine. Add the oil, lemon juice and salt and the white pepper to taste; toss to combine. Taste, and adjust the acidity or seasoning as needed.

Divide the salad among serving plates. Finish each portion with one-quarter of the pumpkin seeds and some of the cheese. Garnish with the fennel fronds, if desired, and serve.

NOTE: To toast pumpkin seeds, toss them with 1 tablespoon of canola oil and spread in a single layer on a lined baking sheet. Bake in a 350-degree oven for 6 to 8 minutes; allow to cool completely.

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Recipe Source

Adapted from "The Frankies Spuntino Kitchen Companion & Cooking Manual," by Frank Falcinelli, Frank Castronovo and Peter Meehan (Artisan, June 2010).

Tested by Jane Black.

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Nutritional Facts

Calories per serving: 260


% Daily Values*

Total Fat: 20g 31%

Saturated Fat: 5g 25%

Cholesterol: 15mg 5%

Sodium: 570mg 24%

Total Carbohydrates: 15g 5%

Dietary Fiber: 4g 16%

Sugar: 3g

Protein: 8g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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