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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Fennel and Celery Salad with Pumpkin Seeds Recipe

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This recipe for Fennel and Celery Salad with Pumpkin Seeds is from Ga-ga's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 celery stalks, cut crosswise into paper thin slices
1 small fennel bulb, trimmed, halved vertically, sliced paper thin
1/2 cup fresh Italian parsley leaves, roughly chopped
1/4 cup toasted salted pumpkin seeds (Pepitas)
2 T Olive oil
1 T fresh lemon juice
3/4 cup Parmesan cheese shavings
Directions:
Directions:
Combine celery, fennel, parsley & pepitas in a large bowl.
Wisk oil & lemon juice in a small bowl & season with salt & pepper.
Toss with the vegetables.
Toss in most of the cheese. Top with the remaining cheese.
Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
For a different twist to this salad, add 1/2 C roasted walnuts in lieu of the pepitas.
Thinly slice 1 honey crisp apple & 1/2 C torn basil leaves and add to the salad. Toss well.

 

 

 

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