Celery & Fennel “Kitchen Sink” Salad

If there’s one silver lining to living in a pandemic, surely it must be learning to live a little more loosely. Bedtime? We’ll rely on our internal clock, thanks. Hair color? Those are “sparkles,” not greys. Pants? Totally optional. This is no time for fussy cooking either. We can be people who open up the fridge, see what’s there, and make something delicious out of it. 

This week, there’s fennel and celery to work with, and we’re going with a very unstructured and very kitchen-sink approach. Celery leaves and fennel fronds do double duty as aromatics, and beans from the pantry provide an earthy, rustic counterpoint.

Here’s what we threw in the bowl, but feel free to substitute whatever you have on hand!

Salad Ingredients: 

½ bulb fennel, cored and sliced paper thin (radishes) + fronds for garnish (cilantro, parsley, basil)

3 stalks celery, thinly sliced + leaves for garnish

4-6 cherry tomatoes, halved (chopped large tomatoes or sun-dried tomatoes)

¼ red onion, sliced thin (white onion, shallots, or scallions)

1 c. cooked cranberry beans (any beans or lentils)

2 Tbs. crumbled goat cheese (feta, yogurt drizzle, shaved parmesan)

Salt & pepper to taste

Dressing Ingredients:

Juice of ½ lemon (lime or any vinegar)

2 Tbs. red wine vinegar (any vinegar)

1 tsp. Whole grain dijon (mustard, mustard seeds or coriander seeds)

Salt & pepper to taste


  1. Toss all salad ingredients except cheese in a large bowl and toss to mix. Season to taste with salt and pepper. 
  2. Place dressing ingredients in a small bowl and whisk with a fork until emulsified. 
  3. Drizzle dressing over salad and stir gently to blend. Taste and correct seasoning.
  4. Top with cheese and serve by itself, with grilled meats, or piled on top of toasted sourdough.

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