fennel celery salad with sweet potato croutons

  • Currently 4/5
i guess you could call it a fall salad. the season for fennel are summer and fall. so munch on it while you can.
sweet potato croutons
1 large (10-12 oz) sweet potato, cut into 1/3-inch cubes
1 tbsp extra virgin olive oil
1 tbsp butter
1 garlic clove, minced
fennel and celery salad
2 medium-sized fennel bulbs
3 celery ribs
1/4 cup extra virgin olive oil
3-4 tbsp balsamic vinegar
1/2 cup (2 oz) parmesan, finely grated
special equipment
mandoline or a benriner
1. sweet potato croutons:
1. heat oil over medium heat in a skillet until it gets hot. add the potatoes and shake until evenly coated with oil. sprinkle with the salt.
2. cover the skillet and let the potatoes cook through, about 3 minutes.
3. remove the lid, turn up the heat to medium-high and give a shake every so often and fry until the sweet potatoes brown and become crispy.
4. add butter and garlic when the potatoes start to brown a little.
4. season to taste with salt. set aside and allow to completely cool off.
2. assemble salad:
1. trim and cut off fronds saving for garnishing. cut fennel bulbs in quarters lengthwise, discarding core.
2. with a mandoline, slice thinly.
3. trim celery and slice equally thin.
4. whisk together oil and balsamic vinegar.
4. gently toss together fennel and celery in a big bowl; drizzle with oil and vinegar mixture; season to taste with salt and freshly ground black pepper.
5. top with croutons, parmesan and garnish with fronds.
combined Bittman's fennel and celery salad and Swanson's potato croutons.

very tempted to add walnuts and apples and stuff but will hold back as i don't want flavors to be overwhelmed.

add a different stronger flavored cheese like blue cheese.
Dish   SaladMain Ingredient   Vegetables
Features   Low-Fat, Low-Sodium, Vegetarian

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