Salad: United States – Crisp Fennel-Apple Celery Salad with Lemon-Pistachio Crumble
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 4
Approximate Time
Prep
15 min
Cook
0 min
Total
15 min
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
1 large fennel bulb, trimmed, cored, and very thinly sliced (fronds reserved) 2 crisp apples (e.g., Honeycrisp or Granny Smith), cored and thinly sliced or cut into matchsticks 3 celery stalks, thinly sliced on the bias 6 radishes, thinly sliced 1 / 4 cup (15 g) flat-leaf parsley, roughly chopped 2 tbsp (30 ml) fennel fronds, chopped (optional) 1 / 3 cup (45 g) shelled pistachios, toasted and roughly chopped Finely grated zest of 1 lemon 2 tbsp (30 ml) fresh lemon juice 1 tbsp (15 ml) white wine or champagne vinegar 1 tsp (5 ml) Dijon mustard 1 tsp (5 ml) honey or maple syrup 1 / 4 tsp (1.25 ml) kosher salt, plus more to taste Freshly ground black pepper, to taste 3 tbsp (45 ml) extra-virgin olive oil
Show original ingredient measurements
1 large fennel bulb, trimmed, cored, and very thinly sliced (fronds reserved) 2 crisp apples (e.g., Honeycrisp or Granny Smith), cored and thinly sliced or cut into matchsticks 3 celery stalks, thinly sliced on the bias 6 radishes, thinly sliced 1 / 4 cup (15 g) flat-leaf parsley, roughly chopped 2 tbsp (30 ml) fennel fronds, chopped (optional) 1 / 3 cup (45 g) shelled pistachios, toasted and roughly chopped Finely grated zest of 1 lemon 2 tbsp (30 ml) fresh lemon juice 1 tbsp (15 ml) white wine or champagne vinegar 1 tsp Dijon mustard 1 tsp honey or maple syrup 1 / 4 tsp kosher salt, plus more to taste Freshly ground black pepper, to taste 3 tbsp (45 ml) extra-virgin olive oil
Instructions
Toast pistachios in a dry skillet over medium heat until fragrant, 3–4 minutes; cool, then roughly chop. In a small bowl, whisk lemon juice, vinegar, Dijon, honey, salt, and several grinds of pepper. Slowly whisk in olive oil until emulsified, then stir in lemon zest. In a large bowl, combine fennel, apples, celery, radishes, parsley, and fennel fronds (if using). Drizzle with the dressing and toss gently to coat. Taste and adjust salt, pepper, or lemon as needed. Transfer to a serving platter and scatter pistachios over the top just before serving to preserve crunch.
Estimated Nutritional Information*
Per serving | Servings: 4
Calories: 189 kcal
Carbohydrates: 11 g
Protein: 3.5 g
Fat: 15.5 g
Saturated fat: 2.1 g
Fiber: 3.9 g
Sugar: 5.5 g
Sodium: 190 mg
Potassium: 487 mg
Calcium: 63 mg
Iron: 1.29 mg
Vitamin A: 53 µg RAE
Vitamin C: 18.8 mg
Generated: 2026-11-05T19:34:43+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.