Celery, Fennel, and Apple Salad with White Balsamic Dressing
By David Bonom and Marge Perry. This crisp and refreshing salad offers a satisfying array of flavours and textures.
INGREDIENTS
- 3 large ribs celery, thinly sliced on a sharp diagonal
- 1 medium fennel bulb, trimmed, cored and very thinly sliced crosswise
- 1 large gala apple, cored and thinly sliced
- 4 cup baby arugula
- 1 tbsp white balsamic vinegar
- 1 tbsp chopped shallots
- 1 tsp grated fresh lemon zest
- ½ tsp salt
- ⅛ tsp freshly ground black pepper
- 2 tbsp extra virgin olive oil
DIRECTIONS
- Combine the celery, fennel, apple, and arugula in a large bowl. Combine the vinegar, shallots, zest, salt, and pepper in a smaller bowl. Slowly whisk in the oil.
- Pour the vinegar mixture over the celery and toss well to coat. Divide among 4 plates and serve immediately.