Recipe: Fennel and Celery Salad | Sound Shore Moms of Westchester


I never knew I liked Fennel.  I heard it tasted like licorice.  And it does, but not in a “you will only like it if you like licorice” kind of way.  It looks intimidating and just wasn’t on my radar until my brother made me try this salad.  He was adamant that I didn’t know what I was missing, and like all big brothers, he was right.  I am officially obsessed with this dish not only because it is super simple and light, but because it is shock full of nutrients, antioxidants and heart healthy ingredients.

Note: You really can’t go wrong with using over or under an ingredient.  Play around with what suits your taste.  It’s that simple and that yummy!


1 Large Fennel Bulb (sliced thin)

Fennel Fronds (the little dill like fronds at the top of the fennel plant)

2 Stalks of Celery (sliced thin)

White Vinegar ( a lot)

Honey ( a lot)

Olive Oil ( a little)

Salt (to taste)

When slicing fennel make sure to use just the bulb and not the stalks.
Remove the fronds from the plant and chop into smaller pieces.
Combine all ingredients in a large bowl.
Refrigerate for 1 hour to let the flavors meld together.



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