Fennel-Celery Salad

1 Reviews
100% would make this recipe again

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2 tsp whole-grain mustard 10 g
1/4 cup extra virgin olive oil 65 mL
3 tbsp wine vinegar 45 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 shallots, finely chopped 40 g
1 fennels, very thinly sliced 360 g
4 stalks celery, very thinly sliced 280 g
1/4 cup walnuts, chopped 26 g
40 g blue cheese, crumbled

Before you start

A mandolin will make slicing easier.


  1. Pour the mustard, oil and vinegar into a small bowl. Season with salt and pepper to taste, then beat with a fork to emulsify the vinaigrette. Set aside.
  2. Remove the stalk and feathery leaves of the fennel. Thinly slice with a mandolin, then place in a large bowl. Slice the celery stalks, chop the shallot then add them to the large bowl.
  3. Pour the vinaigrette over the vegetables, then toss well. Adjust the seasoning to taste, add the nuts and cheese then serve.

Nutrition Facts Table

per 1 serving (160 g)


% Daily Value




22 g

34 %

Saturated 4.3 g
+ Trans 0 g

22 %


10 mg


250 mg

10 %


8 g

3 %


3 g

12 %


1 g

Net Carbs

5 g


4 g

Vitamin A

8 %

Vitamin C

14 %


10 %


7 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Vitamin K
Good source of  :
Folacin, Manganese, Potassium, Vitamin E
Source of  :
Calcium, Copper, Fibre, Iron, Magnesium, Niacin, Omega-3, Omega-6, Pantothenic Acid, Phosphorus, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin C, Zinc


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Meat and Alternatives ½
Fats 4 ½

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1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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