Celery, Fennel and Apple Salad with Pecorino and Walnuts

Serving Size: 4
Total Time:

“In the winter, I love to have a bright-tasting salad,” says designer and blogger Athena Calderone about this side dish. Honeycrisps are her favorite apples, for their sweet-tart flavor and crisp, juicy texture, but you can use the variety you like best.


  • 0.75 cup walnut
  • 0.5 cup basil leaves, torn if large
  • 2 Honeycrisp apples—halved, cored and sliced
  • 2 fennel bulbs—trimmed, halved, cored and thinly sliced on a mandoline
  • 3 celery ribs, sliced diagonally 1/4-inch thick
  • pepper
  • kosher salt
  • 2 Tbsp fresh lemon juice
  • 3 Tbsp extra-virgin olive oil, plus more for drizzling
  • Pecorino cheese shavings, for garnish


  1. Preheat the oven to 375°. Spread the walnuts in a pie plate and toast for 7 to 8 minutes, until golden. Coarsely chop the nuts.
  2. In a large bowl, whisk the 3 tablespoons of olive oil with the lemon juice and season with salt and pepper. Add the celery, fennel, apples and basil and toss to evenly coat. Transfer the salad to a serving platter. Season with pepper and drizzle with olive oil, then top with the walnuts and garnish with cheese shavings.

America's Best Brunch Spots
Best Chicken Dishes in the U.S.
Best Ethnic Food in the U.S.
Best Burgers in the U.S.
America's Best Chocolate Chip Cookies

Recipe Credit: Athena Calderone
Image Credit: Fredrika Stjärne