Fennel, Celery Root, Parsely & Red Onion Salad with Lemon & Olive Oil

The electronic world is vastly different from what it was say, even five years ago. My husband and I are intrigued by what this electronic era has to offer and usually embrace the changes. And with these changes often comes a bit of debate as to whether or not the change is positive. Let’s take the print medium for example. Publishing houses are closing at an alarming rate but does this mean we will truly be paperless in the next 10 years?  I think you’ll see the major publishing houses focus more on e-publishing and more writers will publish their stories directly to Kindle and the like.  In November I bought the new Kindle for my husband for his train ride to work. He loves it and boasts that he has five books on it (thus far) and for this, I can see how a device such as this makes sense…the Kindle is in a nice, neat package. However, if I want to read one of his books, I have to borrow his Kindle.  So this presents us with a minor issue but easily sorted.   I will continue to buy books and he will continue the electronic route.  We do enjoy the tactile nature of flipping through a magazine or turning the pages of a novel. My friend, Christie, swears she’ll never succumb to an e-reader and I can see her point of view to a certain extent.  As much as I love leafing through a food magazine, I prefer to view it online first and then if I like it, I’ll buy it. For this and other reasons you can see why there are digital magazines popping up.

My first preview into the digital magazine world came from a blog I follow called Sweet Paul. When Paul announced his first magazine was about to be published, I was thrilled. His creative food styling coupled with a huge imagination seemed to be a natural progression from blog to magazine. Since then, I have stumbled across a few other unique digital magazines:

  • Mowiekay Magazine (food and drink magazine)
  • Spenser Magazine (food and drink magazine)
  • Lonny Magazine (lifestyle and home decor)

These magazines are free but if you like what you see, you can purchase and the print quality is beautiful!

Serves 4
adapted from Spenser Magazine

1/2 celery root
1 fennel bulb
2/3 cup finely chopped red onion
2 cups packed flatleaf parsley
1/4 cup olive oil
juice of half a lemon
seas salt and pepper
Pecorino Romano cheese, shaved (use a vegetable peeler)
pumpkin seed oil (optional)

Peel celery root and cut into fine julienne.  Trim fennel bulb and discard any tough stems, reserving any fronds for garnish and julienne.  You should have about 2 cups of each.  Toss veggies together with parsley in a bowl.  Add oil, lemon juice, salt and pepper. Toss and adjust seasoning according to taste.  Divide salad among plates and drizzle with pumpkin seed oil and shaved Pecorino Romano cheese.

The Culinary Chase’s Note:  The flavors here are amazing and I love the textures in this salad.  I used a mandoline to make shaved fennel slices instead of julienne.  You can add more olive oil if you don’t have pumpkin seed oil. The celery root is high in fiber, potassium, magnesium and vitamin B6.  Fennel is an excellent source of vitamin C and a very good source of fiber.  Enjoy!

1 Comment

  1. The Curious Cat on March 20, 2012 at 21:27

    this salad is right up my street…definitely bookmarking. Ottolenghi does something similiar with asaparagus, spinach and fennel…xxx