Celery, Fennel and Apple Salad with Pecorino and Walnuts


“In the winter, I love to have a bright-tasting salad,” says designer and blogger Athena Calderone about this side dish. Honeycrisps are her favorite apples, for their sweet-tart flavor and crisp, juicy texture, but you can use the variety you like best. Slideshow:  More Apple Recipes 

Celery, Fennel and Apple Salad with Pecorino and Walnuts
Photo: © Fredrika Stjärne
Total Time:
30 mins
4 to 6


  • 3/4 cup walnuts

  • 3 tablespoons extra-virgin olive oil, plus more for drizzling

  • 2 tablespoons fresh lemon juice

  • Kosher salt

  • Pepper

  • 3 celery ribs, sliced diagonally 1/4-inch thick

  • 2 fennel bulbs—trimmed, halved, cored and thinly sliced on a mandoline

  • 2 Honeycrisp apples—halved, cored and sliced

  • 1/2 cup basil leaves, torn if large

  • Pecorino cheese shavings, for garnish


  1. Preheat the oven to 375°. Spread the walnuts in a pie plate and toast for 7 to 8 minutes, until golden. Coarsely chop the nuts.

  2. In a large bowl, whisk the 3 tablespoons of olive oil with the lemon juice and season with salt and pepper. Add the celery, fennel, apples and basil and toss to evenly coat. Transfer the salad to a serving platter. Season with pepper and drizzle with olive oil, then top with the walnuts and garnish with cheese shavings.

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