Shaved Celery and Fennel Salad Recipe

I am a celery lover through and through, and I’m confident this Shaved Celery and Fennel Salad will convert even skeptical eaters. Crisp, bright, and simple to prepare, this salad makes a perfect spring side dish or light lunch and pairs beautifully with simply cooked fish or roasted proteins.

Celery often gets relegated to snacking or as a flavor base for soups, but when you treat it as the star ingredient—especially when shaved—it becomes refreshing, delicate, and surprisingly versatile. Shaving celery (using a vegetable peeler to create thin ribbons) softens its texture and lets the flavor integrate with other salad ingredients without dominating the plate.

Recently I found myself with an abundance of celery after debating the celery-juice trend. Whether or not you subscribe to that craze, extra celery is a great excuse to make salads that celebrate the vegetable. This Shaved Celery and Fennel Salad is light, aromatic, and quick: it combines shaved celery ribbons with crunchy fennel, peppery baby arugula, toasted walnuts, and a bright shallot vinaigrette.

The salad’s textures are what make it memorable: tender, leafy arugula; crisp, slightly aniseed fennel; silky shaved celery; and crunchy walnuts. The shallot vinaigrette is simple—extra virgin olive oil, champagne vinegar, Dijon mustard, lemon juice, and a generous pinch of salt and pepper—yet it lifts every ingredient without overpowering them. Serve the salad immediately after dressing so the greens stay bright and the shaved celery retains its delicate bite.

If you’re looking for serving ideas, this salad is excellent alongside pan-seared or grilled fish (halibut, cod, or sea bass), roasted chicken, or simply as part of a spring menu. For added protein and richness, top with flaked grilled salmon or a few slices of avocado. For a dairy element, a light shaving of Pecorino Romano or a scatter of crumbled feta can be delightful.

Looking for more delicious side salad recipes? Try these:

Little Gem Salad with Creamy Cacio e Pepe Dressing

Bibb Salad with Black Truffle Vinaigrette and Mimolette

Little Gem Salad with Tarragon Green Goddess

Shaved Celery and Fennel Salad

Total time: 20 mins

Ingredients

For the Salad:

• 4 cups baby arugula, packed
• 1/4 cup celery leaves, torn into smaller pieces, packed
• 3/4 cup fennel bulb, quartered and very thinly sliced (or 1 small fennel bulb)
• 1 cup shaved celery (2–3 stalks; shave with a Y-peeler)
• 1/2 cup walnuts, loosely chopped (toasted, if desired)

For the Shallot Vinaigrette:

• 1/4 cup finely diced shallot (about 1 medium shallot)
• 3 tbsp extra virgin olive oil
• 2 tbsp champagne vinegar
• 1 tsp Dijon mustard
• 1 tbsp fresh lemon juice (about 1/2 lemon)
• 1/2 tsp kosher salt, or to taste
• 1/4 tsp freshly cracked black pepper, or to taste

Instructions

1. In a large bowl, combine the baby arugula, torn celery leaves, thinly sliced fennel, shaved celery, and chopped walnuts. Toss gently to combine and set aside.
2. In a small bowl, whisk together the finely diced shallot, extra virgin olive oil, champagne vinegar, Dijon mustard, lemon juice, salt, and pepper until the dressing is well emulsified.
3. Pour the vinaigrette over the salad and toss gently to coat evenly. Serve immediately to preserve the crisp texture of the greens and shaved celery. Enjoy.

Tips: Shaving celery with a Y-peeler produces delicate ribbons that soften slightly but still keep a pleasant crunch. For added depth, toast the walnuts briefly in a dry skillet until fragrant. Adjust acid and salt to taste—some fennel bulbs are sweeter than others, so a touch more lemon or vinegar can balance the dish.

Nutrition information is automatically calculated and should be used as an approximation.

Author: Alex Snodgrass