Fennel, celery and apple with creamy almond dressing
This salad by Gelf Alderson from the River Cottage Great Salads book highlights the crisp crunch of fennel and celery, complemented by a creamy almond dressing.
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Cooking tools:
- Blender
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Saucepan
- Stove
- Plate
- Serving platter
- Refrigerator
Ingredients
- 50g almonds (skin on), roughly chopped
- 2 crisp eating apples, such as Gala or Cox
- 2 fennel bulbs
- 5 celery sticks
- A handful of pea shoots (about 40g)
- 100g almonds (skin on)
- 150ml almond milk or water
- 1 orange
- 60ml extra virgin olive oil
- 30ml cider vinegar
- 1 small garlic clove, peeled
- Sea salt
- black pepper
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