Fennel Celery Walnut Dill Salad

By Carol Dudar, Recipe & Food Styling

Photos By Above The Salt

This delicious fennel salad made out of usually overlooked vegetables is complex in textures and flavours—and ridiculously simple to make.

Most people don’t buy celery often and usually throw away the inner leafy tender parts. They are delicious, tender and a waste to throw them away!

If you can’t find the Castelvetrano olives, simply use more of the sun dried variety. Castelvetrano olives can usually be found at Italian specialty stores. They are buttery, creamy in texture and not very salty. Even if you aren’t a fan of olives, I would recommend trying these as they aren’t as “olive-y” tasting as most olives are.

The beauty of this salad is that it can all be prepared ahead of time and combined quickly prior to serving.

If you don’t have all the ingredients or don’t like olives, feel free to leave them out but everything really does add something to the overall salad.

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  • 6 stalks of celery, very thinly sliced on the diagonal  (2 cups (500 ml) celery stalks, or 1 cup (250ml) celery leaves) 
  • 1/2 medium size bulb of fennel (2 cup/ (500ml) thinly sliced on the mandolin 
  • 1/4 cup (60 ml) chopped parsley
  • 1/4 cup (60 ml) chopped fresh dill
  • 1/2 cup (125 ml) toasted walnut halves, coarsely chopped
  • 1/4 cup (60 ml) crumbled or shaved pecorino with black pepper
  • 1/4 cup (60 ml)  sun dried olives, pitted and halved
  • 1/4 cup (60 ml) Castelvetrano olives, pitted and halved
  • 2 tbsp (30ml) capers
  • 1 tsp (5 ml) lemon zest
  • kosher salt
  • freshly ground black pepper


  • 1 tbsp (15ml) Dijon dressing
  • 1/2 cup (125 ml) lemon juice
  • 2 tbsp (30ml) extra virgin olive oil
  • kosher salt
  • freshly ground black pepper


Mix the sliced fennel, celery, parsley, capers and toss together well.

Season well with the salt and pepper.

Whisk the mustard and lemon juice together.

Slowly whisk in the olive oil.

Season to taste—add more lemon juice or dijon if preferred.

Season with the salt and pepper.

Drizzle the dressing over the salad and sprinkle the walnuts, olives and pecorino cheese over top.

Let the salad rest for 10 min or so to allow the flavours to blend a bit, then serve.


  • Dressing can be made ahead of time and kept in fridge.
  • Bring up to room temperature before serving.
  • All the ingredients for the salad can be prepped and kept in the fridge (keeping the nuts in a separate airtight container) prior to serving.

Publisher’s Note: Carol Dudar is a Toronto based recipe developer and food stylist.

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