Fennel and Celery Salad
Mark Snyder
The inner stalks of celery and fennel, add up to a clean, cool salad.
ingredients
- 2 medium fennel bulbs, trimmed, some fronds reserved
- 3 celery ribs, trimmed
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice, more to taste
- Salt to taste
- 1/4 teaspoon black pepper, more to taste
- 1 clove garlic, minced
- Freshly shaved Parmesan cheese
directions
- 1
Cut fennel bulbs in quarter’s lengthwise, discarding outer layer if it is exceedingly tough. Use a mandolin to slice quarters thinly; slice celery equally thin.
- 2
Put sliced fennel and celery into a large bowl and drizzle with olive oil and lemon juice. Season with salt, pepper, and minced garlic toss gently to combine. Top with lots of freshly shaved Parmesan and chopped fennel fronds if you like.
Source: Mark Snyder
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