Fennel and Celery Root Salad with Acorn Oil
Sliced fennel and grated celery root is a great slaw-type salad to add to your repertoire.
Acorn Oil, Celery root, Fennel
peeled and grated to yield about 3 cups
medium or 1 large bulb of fennel
6-8 oz cut into small 1 inch x ¼ inch thick julienne strips
plus more to taste
hickory nut oil, or another oil you like, such as extra virgin olive
apple cider vinegar
or to taste
chopped like parsley, to garnish (optional)
pictured are hickory nuts (optional)
Mix the fennel and celery root with the oil, salt, and vinegar and chopped fennel fronds if using. Double check the seasoning, adjust as needed, and serve.
The salad can be made ahead a few hours, and will be good for a day or two.
Copyright: Chef Alan Bergo
Forager | Chef
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