Celery, Fennel, and Radish Salad


Eat Greens

Published by Running Press

This image courtesy of Colin Cooke

The delicate flavors of celery and fennel contrast nicely with crunchy radishes and salty ricotta salata cheese in this cool, refreshing salad.

Makes6 servings



Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseappetizer, side dish

Dietary Considerationegg-free, peanut free, soy free, tree nut free, vegetarian

Five Ingredients or LessYes

Mealdinner, lunch

Type of Dishsalad


  • 1 fennel bulb, trimmed and julienned
  • 4 celery ribs, trimmed and cut on the diagonal into 1/2-inch pieces
  • 1 teaspoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, minced
  • 1 tablespoon chopped fresh tarragon, or 1 teaspoon dried
  • 1/4 cup extra virgin olive oil
  • 4 radishes, trimmed and sliced very thin
  • Kosher salt and freshly ground black pepper
  • 1/4 pound ricotta salata cheese, cut into 1/4-inch slices


  1. Put the fennel and celery in a large bowl. Whisk together the vinegar, mustard, lemon juice, garlic, and tarragon in a small bowl. Slowly add the olive oil and whisk until emulsified. Pour half of the vinaigrette over the salad and toss to coat. Add the radishes and salt and pepper to taste and toss again.

  2. Drizzle a bit of the remaining vinaigrette over the salad and sprinkle the cheese over the top. Drizzle with a bit more vinaigrette and add more fresh pepper, if desired. Serve chilled or at room temperature.


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