Shave Fennel + Celery Salad

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Shave Fennel + Celery Salad

Serves 4  | Prep Time: 30 minutes | Cook Time: none (only if adding protein)

Try adding some bright orange segments (see chef tips) Why not some grilled shrimp too!



  • 4 cups baby arugula packed
  • 1/4 cup celery leaves, torn loosely into smaller pieces packed
  • 3/4 cup fennel bulb, quartered and very thinly sliced or 1 small fennel bulb
  • 1 cup shaved celery 2-3 stalks (I peel mine with a Y peeler)
  • 1/2 cup walnuts loosley chopped


  • 1/4 cup finely diced shallot or 1 medium shallot
  • 3 tbsp extra virgin olive oil
  • 2 tbsp champagne vinegar
  • 1 tsp dijon mustard
  • 1 tbsp fresh lemon juice or 1/2 lemon
  • 1/2 tsp kosher salt or to taste
  • 1/4 tsp freshly cracked black pepper or to taste

Chef Tips

To make orange segments (or any citrus segment) with no pith or skin, set the orange on a cutting board and use a thin, sharp knife and cut down the sides of the fruit, just enough to expose the fruit. Set the orange on the cut side down.  Cut through the remaining pith and membranes, to reveal the flesh underneath. Then, remove each segment of orange by cutting along the sides of the segments to release them from the membranes, removing the seeds (if any) as you go.


Step 1

In a large bowl, combine all of the salad ingredients. Set aside.

Step 2

In a separate, small bowl combine all of the dressing ingredients and whisk until well combined.

Step 3

Pour dressing over the salad and gently toss to coat evenly. Serve immediately and enjoy.