Fennel, Apple & Celery Salad

This recipe must be one of my favourite “finds” of the year – a crispy, texture-rich salad that bursts with fresh green flavours. It contains only 3 ingredients (except for the dressing), and it so very simple to make. It goes splendidly with grilled trout, salmon or other fish, and is a must on any summer lunch table.

This is my last recipe for The Pretty Blog this year, and what an amazing year it was for our food team! Thank you so much Nicola and Tasha for amazing days of inspiration, dedication, patience, food chatter and of course lots of eating. I absolutely love every second of putting together recipes and dishes with you girls! Here’s to many more in 2014.

Serves: 4-6 as a side dish
Difficulty: Easy
Preparation Time


2 large fennel bulbs
2 celery sticks
1 large green apple (Granny Smith)
juice of half a lemon
good quality extra virgin olive oil
salt & pepper


1.Slice the fennel bulbs horizontally into very fine shavings, preferably using a mandolin cutter or a food processor slicer. Place in a large salad bowl.
2. Now also slice the celery finely, and cut the apple into julienne strips.
3. Toss it all together, then drizzle with lemon juice & olive oil, season with salt and pepper, and toss to coat well.
Cook’s note: This salad can be made about 1-2 hours in advance, if covered and chilled. It is the dressing that prevents the apple from discolouring, so don’t forget to toss the salad in the dressing before storing it.