Braised Fennel with Celery Root, Grapes, and Walnuts
This salad is like a grown up Waldorf Salad (though I sometimes miss the mini-marshmallows). Find the most flavorful grapes you can get your hands on to add extra tang!
Ingredients
6 heads fennel
1 onion
4 cloves garlic
2 cups white wine
1 tsp salt
2 celariac
4 oz seedless grapes
1 cup walnuts
1 bunch parsley
Method
- Heat oven to 350f
- Trim the long fronds away from the fennel
- Slice the onions and garlic thinly
- Lay the fennel in a baking dish with the onions, garlic, white wine, and salt and cover with tin foil and bake until the fennel is tender (about 45 minutes)
- When tender remove from the oven and let cool in the cooking liquid
- Cut the celery root into match sticks and soak in vinegar water to prevent browning
- Clean the grapes
- Toast and chop the walnuts
- Chop the parsley
- When fennel is cool slice in half from top to bottom
- Lay the fennel on a serving platter
- Combine the celery root, walnuts, grapes, and parsley with a glug of olive oil, pinch of salt, and several grinds of black pepper
- Top the fennel with the celery root salad and serve
