Fennel & Celery Salad
Blair Breard
ingredients
- 2 med. fennel bulbs, trimmed, some fronds reserved
- 3 celery ribs, trimmed
- 1/4 cup extra virgin olive oil
- 3 tbsp. fresh lemon juice, more if needed
- salt to taste
- 1/4 tsp. black pepper
- Freshly shaved Parmesan cheese
directions
- 1
Cut fennel bulbs in quarters lengthwise discarding outer layer if it is exceedingly tough. Use a mandoline to slice quarters thinly, slice celery equally thin.
- 2
Put sliced fennel & celery into a large bowl & drizzle with olive oil & lemon juice. Season with salt & pepper & toss gently to combine. Top with lots of freshly shaved Parmesan & chopped fennel fronds if you like.
Source: NY Times
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