Shaved Fennel, Zucchini, and Celery Salad

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  • 6 small celery stalks, very thinly sliced (about 1 1/2 cups)
  • 1 bulb fennel, very thinly sliced (about 3 cups)
  • 1 small zucchini, halved lengthwise, then thinly sliced crosswise (about 1 1/2 cups)
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup white-wine vinegar
  • 1 can (15.5 ounces) butter beans, drained and rinsed
  • Coarse salt and freshly ground pepper
  • 1/2 cup almonds, toasted and coarsely chopped

Combine celery, fennel, zucchini, oil, vinegar, and beans in a bowl. Season with salt and pepper. Refrigerate 1 hour. Stir in almonds and season with more salt and pepper just before serving.

From Martha Stewart

Or, if you still have radishes and you’re looking for a way to enjoy them, try Shaved Radish, Fennel, and Parmesan Salad.