Fennel, apple, celery, hazelnut & parmesan Salad

Fast Recipes Salads

Servings

2-3

Preperation

10 minutes

Cooking

2 minutes (just for the hazelnuts)

Waiting

-

1 small fennel bulb 1 green apple 2 celery stalks 2 spring onions 30 g hazelnuts 30 g grated parmesan Juice of 1 lemon 3 tbsp olive oil Salt Pepper

Thinly slice the fennel and apple using a knife or mandoline and place in a large bowl. Drizzle with a bit of lemon juice to prevent browning.

Slice the celery and spring onions and add them to the bowl.

Roughly chop the hazelnuts and toast them in a dry pan for 1–2 minutes until lightly golden.

Add the hazelnuts to the salad along with olive oil, remaining lemon juice, salt, and pepper.

Toss gently to combine.

Top with grated parmesan and serve immediately.

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