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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is Mark Bittman's recipe. It is a delicious salad which is easy to make, and it can be made ahead of time, which is a bonus when entertaining. If you are making it ahead, I would omit the parmesan, and then add it just before serving. 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 |
1/4 cup freshly shaved parmesan cheese |
salt |
pepper |
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 and celery into a large bowl and drizzle with olive oil and lemon juice. Season with salt and pepper and toss gently to combine. Top with lots of freshly shaved Parmesan and chopped fennel fronds.
3. I use a vegetable peeler to shave off large, thin slices of parmesan, but you could use shredded, if you like.
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