Cauliflower Fried Rice
Low-carb cauliflower fried rice packed with veggies, soy sauce, and egg—healthy, quick, and flavorful. A light twist on classic takeout comfort.
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Fennel and Celery Salad with Parmesan
Crisp fennel and celery tossed with olive oil and orange juice, topped with shaved Asiago—a bright, crunchy salad full of citrus and anise notes.
Ingredients:
- 3 medium fennel bulbs, (trimmed, some leaves reserved)
- 6 celery stalks, (trimmed, some leaves reserved)
- 1/4 cup extra virgin olive oil
- 3 tbsp orange juice
- 1/2 tsp salt
- 1/2 tsp black pepper
- Parmesan or Asiago cheese (freshly shaved)
Cuisine(s):
Course(s):
Crop(s):
Instructions:
- Cut the fennel bulbs lengthwise into quarters, discarding the outermost layer if it is exceedingly tough. Use a mandoline, a chef’s knife, or a box grater to slice the quarters thinly; slice the celery equally thin.
- Put the sliced fennel and celery into a large bowl and drizzle with olive oil and orange juice. Season with salt and pepper, then toss gently to combine. Top with lots of freshly shaved Asiago, chopped celery leaves, and chopped fennel fronds.
More about Fennel and Celery Salad with Parmesan
Fennel and celery are wonderfully complementary in this crunchy, unusual salad that is seasoned with orange juice, black pepper, and Parmesan or Asiago cheese.
Posted:
May 31, 2014
Updated:
November 10, 2025
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