Stacked Celery, Fennel, Baby Spinach, and Apple Salad with Citrus Vinaigrette - alive magazine
You get the best of all worlds with this crispy fresh spring salad. Filled with goodness, containing crisp celery and fennel and fresh baby spinach…
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Cooking tools:
- Salad spinner
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Serving bowl
- Baking sheet
- Oven
- Colander
- Spoon
- Tongs
Ingredients
- 1 small shallot, peeled and finely minced
- 2 Tbsp (30 mL) fresh orange juice
- 1 Tbsp (15 mL) fresh lemon juice
- 1 tsp (5 mL) Dijon mustard
- 1/4 tsp (1 mL) kosher salt
- 1/4 tsp (1 mL) white pepper
- 1/4 cup (60 mL) extra-virgin olive oil
- 1 large fennel bulb
- 3 cups (750 mL) baby spinach leaves, washed and spun dry
- 3 celery stalks, diagonally sliced into 1/4 inch (0.6 cm) slices
- 1 large, unpeeled Granny Smith apple
- 1/2 cup (125 mL) unblanched sliced almonds, toasted
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