Ottawa Citizen

CELERY SALAD

Serves: 4

- 1 1/2 tsp (7 mL) fennel seeds 2 tbsp (30 mL) olive oil 1 tbsp (15 mL) white wine vinegar 1/2 tsp (2 mL) kosher salt 1/2 tsp (2 mL) freshly ground pepper 6 stalks fresh celery, trimmed, plus leaves 1 tart green apple, like Granny Smith 1 tbsp (15 mL) fresh

1. Fry fennel seeds in oil in a small saucepan over medium heat until golden, about two minutes. Scrape oil and seeds into a large bowl and let cool completely.

2. Whisk vinegar, salt and pepper into the bowl and mix with fennel seeds and oil.

3. Core the apple, cut in half lengthwise, then slice thinly. Slice celery thinly on the diagonal.

4. Add apple, celery, tarragon and parsley, plus celery leaves, to the bowl, tossing to coat with dressing.

5. Refrigerat­e for up to 30 minutes before serving.

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