Description
This delightful celery, fennel, and olive salad uses the classic sweet and sour flavors of Sicily to elevate the humble stalk of celery!
Ingredients
Scale
- I head of celery (about 10-12 stalks), leaves reserved
- 1 small head of fennel
- About 1 cup Castelvetrano olives
- About ½ cup parsley, chopped
- ½ cup golden raisins
- 1 small lemon, organic if possible
- 1/3 cup extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- Small wedge of Pecorino cheese, to shave (optional)
- ½ cup pistachios, roughly chopped
- Flaky sea salt
Instructions
- Cut the celery stalks into thin diagonal pieces, about ¼ of an inch thick. If there are any woody bits on the end, remove and save them in the freezer to throw into the stockpot. Place in a large bowl.
- Cut the head of fennel in half and remove the core. If you have one, use a mandoline (as it makes the job much easier!) or a knife, thinly slice the head of fennel. Add to the celery.
- Remove the pit from the olives by smashing each olive on a cutting board with a side of a large knife. Add the olive meat to the bowl.
- Add the parsley and raisins. Stir everything to combine.
- In a small bowl, zest and juice the lemon. Add in the olive oil and stir. Season to taste with salt and pepper. Pour the dressing over the celery salad and toss everything together to combine. Taste and adjust as needed. Transfer the celery salad to a serving bowl.
- Shave some Pecorino cheese (if using) over the salad and toss. Top with the chopped pistachios and reserved celery leaves. Sprinkle with flaky sea salt and serve!