Fennel, celery & pecorino salad

This light and fresh salad made with produce from Panier du Fermier is paired with delicious pecorino cheese.

Ingredients (gives 2 portions)

1 fennel bulb

4 celery stalks

1 bunch green onions

1/4 cup sliced almonds

2 tablespoons fresh fennel herbs

Pecorino shavings (to taste)

Juice of 1 lemon

Extra-virgin olive oil (drizzle)

Fresh ground pepper and salt to taste


Roast the sliced almonds in a pan at low heat for 8 minutes and let cool. Cut the fennel and celery thinly with a mandoline and chop the green onions and fennel herbs finely. Mix the vegetables except the herbs in a bowl and add the evoo, lemon juice and season to taste. Serve the salad and top off with the almonds, pecorino shavings and chopped fennel herbs. Add another drizzle of evoo and enjoy!

0 views0 comments

Recent Posts

See All

Jardins Dorval Medical Clinic

342 ave Dorval, suite 204

Dorval QC

H9S 3H8

ProSanté center

3700 boul. des Sources, suite 207


H9B 1Z9 

Marie-Maxime Bergeron RD
Registered Dietitian

Tel: 514-824-1100

  • White Facebook Icon
  • White Twitter Icon
  • White Pinterest Icon
  • White Instagram Icon

© 2023 by Alison Knight. Proudly created with Wix.com