Celery, Fennel, and Apple Salad with White Balsamic Dressing

By: Marge Perry & David Bonom

  • Yield:

    makes 4 starter salads

  • Course:



3 large ribs celery, thinly sliced on a sharp diagonal
1 medium fennel bulb, trimmed, cored and very thinly sliced crosswise
1 large gala apple, cored and thinly sliced
4 cups baby arugula
1 tablespoon white balsamic vinegar
1 tablespoon chopped shallots
1 teaspoon grated fresh lemon zest
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil


  1. Combine the celery, fennel, apple, and arugula in a large bowl. Combine the vinegar, shallots, zest, salt, and pepper in a smaller bowl. Slowly whisk in the oil.
  2. Pour the vinegar mixture over the celery and toss well to coat. Divide among 4 plates and serve immediately.