FENNEL & CELERY SALAD WITH OLIVES & PINENUTS
Ginny Grant
![](https://www.cuisine.co.nz/wp-content/uploads/2018/08/Cuisine-Magazine-Recipe-FennelCelerySaladWithOliveAndPinenutsN-683x1024.jpg)
tags:salad, fennel, celery salad, celery, fennel salad, olives, pinenuts
Serves
6 - 8Preparation
15 minsIngredients
2 Fennel bulbs | |
2 sticks celery | |
Finely grated zest of 1 orange and juice of ½ | |
1 teaspoon extra virgin olive oil | |
¼ cup sliced green olives | |
½ cup flat-leafed parsley leaves,roughly chopped | |
2 tablespoons pinenuts, toasted |
The fresh simplicity of this dish makes it ideal to help cut through the richness of the pork.
Instructions
1. | Remove the outer layers of fennel if tough and discard. |
2. | Thinly slice on a mandolin and put into a bowl of iced acidulated water . |
3. | Thinly slice the celery on an angle and add to the water. |
4. | For the dressing combine the orange zest and juice with Dijon mustard and olive oil,season generously with salt and pepper and mixwell. |
5. | When ready to serve drain the fennel and celery and dry well ,mix with dressing ,olives and parsley. |
6. | Scatter with pinenuts. |
Recipes & Food Styling Ginny Grant / Photography Aaron McLean / Styling Ellen J Hemmings
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