Recipes Celery, Fennel and Apple Salad with Pecorino and Walnuts 5.0 (5,734) 2 Reviews “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 By Athena Calderone Athena Calderone Athena Calderone is the founder and creative voice behind the popular lifestyle, design, entertaining, and food blog Eyeswoon. She is the author of the James Beard Award-winning book Cook Beautiful (2017). Her work has been featured in Architectural Digest, Food & Wine, Vogue, Bon Appétit, Harper's Bazaar, Martha Stewart, Goop, and Elle Decor.Experience: Athena Calderone is a multi-creative who channels her passion for design, style, entertaining, and food through her work creating content for her blog Eyeswoon, and writing her books Cook Beautiful and Live Beautiful. The former garnered critical acclaim from the likes of Bon Appétit, Food & Wine, InStyle, Gail Simmons, and chef Dan Kluger, among others. Athena often tells culinary stories on Eyeswoon by cooking with chefs like David Standridge (Café Clover), Angie Mar (The Beatrice Inn), and Ludo Lefebvre. Her philosophy centers on the belief that beautifully executed food juxtaposed with thoughtful design can make lasting impressions. For Athena, "food is the source of inspiration, creativity, and connection."Education: Athena graduated from New York's Parsons School of Design with a Bachelor of Arts in Interior Design. Food & Wine's Editorial Guidelines Updated on December 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Fredrika Stjärne Total Time: 30 mins Yield: 4 to 6 Ingredients 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 Directions 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. 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. Rate it Print