Celery, Fennel, and Apple Salad with White Balsamic Dressing

By Marge Perry & David Bonom
This crisp and refreshing salad offers a satisfying array of flavors and textures.
  • Yield: 4 starter salad servings
  • Course: Appetizer


  • baby arugula
  • Celery
  • Chopped shallots
  • Extra Virgin Olive Oil
  • Fennel Bulb
  • freshly ground black pepper
  • gala apple
  • Grated fresh lemon zest
  • Salt
  • white balsamic vinegar


  1. Combine the celery, fennel, apple, and arugula in a large bowl. Combine the vinegar, shallots, zest, salt, and pepper in a smaller bowl. Slowly whisk in the oil.
  2. Pour the vinegar mixture over the celery and toss well to coat. Divide among 4 plates and serve immediately.