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Celery-fennel-feta salad

updated

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Ingredients for 4 servings:

  • 1 large fennel, finely sliced
  • 6 stalk(s) celery, finely sliced
  • 400 g feta cheese, cut into cubes
  • 1 bunch of chives, cut into fine rolls
  • 1 onion(s), red, cut into fine rings
  • 12 green olives, pitted, cut into rings
  • 3 tbsp Balsamic vinegar bianco
  • 4 tbsp olive oil
  • 1 tsp mustard, sweet
  • 1 tsp mustard, medium hot
  • Pepper, from the mill
  • Salt

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Total time approx. 35 minutes

SiS-compatible

For the dressing, whisk together the olive oil, balsamic bianco, and both mustards. Add the chives and season with salt and pepper. Toss the fennel, celery, and olive slices with 2/3 of the dressing and let it sit for about 15 minutes. Arrange the salad on flat plates, scatter the onion rings and feta cubes over the salad, and drizzle with the remaining dressing.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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