November 13, 2012 | | Comments 0

Fennel and Celery Salad with Pumpkin Seeds

Michelle, the kitchen facilitator of the South Arm Cooking Club for Seniors tries to introduce new ingredients in the kitchen. We often shop for familiar ingredients and seldom attempt to try ingredients that we never use before.

For this recipe, Michelle brought in fennel bulbs from her garden. The Fennel and Celery Salad with Pumpkin Seeds is crunchy and refreshing. The fennel has a mild licorice flavour.

Pumpkin seeds are a rich source of protein; 1 ounce of seeds has 7 grams of protein. It is a rich source of essential fatty acids (EFAs) which promotes healthy skin and brain power.

This recipe is best prepared with a mandoline to thinly slice the vegetables. But, if you do not have a mandoline, do not let that be an excuse. Just slice as thin as you can.


  • 3 celery stalks, slice in an angle into paper-thin slices
  • 1 small fennel bulb, trimmed, halved vertically, slice paper=thin
  • 1/2 cup fresh Italian parsley leaves, chopped
  • 1/4 cup toasted salted pumpkin seeds (pepitas)
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 3/4 cup Parmesan cheese shavings (about 1 1/2 ounces)


You can click on the scanned recipe for a larger view.


In the beginning of the session, Michelle demonstrated the technique on chopping, mincing and slicing. She also emphasized that the best way to peel garlic is to crush it with a heavy knife or can. This method will helps to bring out the essential oil from the garlic which gives it more flavour.
Toast the pumpkin seeds to release it’s essential oil.
Frank is seen here with great knife skill slicing the celery paper-thin.
Combine celery, fennel, parsley and pumpkin seeds in a large bowl.
Prepare the dressing by whisking olive oil and lemon juice in a small bowl.
Pour dressing over the vegetables.
Season with salt and pepper to taste. Toss to mix.
Toss in most of the cheese; top with remaining cheese.
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