Fennel and Celery Stalk Salad with Maple Mustard Seed Dressing

Ever feel wasteful by throwing away those fennel stalks or core? My mother always said, "waste not, want not." The core has just as much flavor as the plant's layers, so I slice or dice and include them in any recipe. The stalks have a mellow flavor that is sometimes hallow. Sliced thin, they add subtle flavor and crunch to any salad. Both the fennel and celery form the crisp base of this salad, enhanced by the slightly sweet and tangy dressing.

4 servings

INGREDIENTS:

1 tablespoon whole grain mustard

2 tablespoons white wine vinegar

1 teaspoon maple syrup or maple-flavored syrup with monk fruit

2 tablespoons extra virgin olive oil

Sea salt to taste

4 large fennel stalks

2 celery stalks

4 celery or fennel leaves for garnish (optional)

DIRECTIONS:

1.     Whip together mustard, vinegar, and maple syrup. Slowly whip in the olive oil—season with salt to taste.

2.     Thinly slice the fennel and celery stalks on a mandolin. Toss with the dressing. Serve on salad plates garnished with celery or fennel leaf. Serve cold.

Fennel and Celery Stalk Salad with Maple Mustard Seed Dressing

Fennel and Celery Stalk Salad with Maple Mustard Seed Dressing
Yield: 4 servings
Author:
Prep time: 15 MinTotal time: 15 Min
Ever feel wasteful by throwing away those fennel stalks or core? My mother always said, "waste not, want not." The core has just as much flavor as the plant's layers, so I slice or dice and include them in any recipe. The stalks have a mellow flavor that is sometimes hallow. Sliced thin, they add subtle flavor and crunch to any salad. Both the fennel and celery form the crisp base of this salad, enhanced by the slightly sweet and tangy dressing.

Ingredients

  • 1 tablespoon whole grain mustard
  • 2 tablespoons white wine vinegar
  • 1 teaspoon maple syrup or maple-flavored syrup with monk fruit
  • 2 tablespoons extra virgin olive oil
  • Sea salt to taste
  • 4 large fennel stalks
  • 2 celery stalks
  • 4 celery or fennel leaves for garnish (optional)

Instructions

  1. Whip together mustard, vinegar, and maple syrup. Slowly whip in the olive oil—season with salt to taste.
  2. Thinly slice the fennel and celery stalks on a mandolin. Toss with the dressing. Serve on salad plates garnished with celery or fennel leaf. Serve cold.

Nutrition Facts

Calories

215.67

Fat (grams)

8.07

Sat. Fat (grams)

1.39

Carbs (grams)

35.62

Fiber (grams)

14.71

Net carbs

20.93

Sugar (grams)

19.52

Protein (grams)

5.98

Sodium (milligrams)

335.56

Cholesterol (grams)

0

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

fennel, celery, mustard, maple
salad
American
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Linda HierholzerSALADS