The Minimalist Winter Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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This is a recipe by Mark Bittman aka The Minimalist. I absolutely adore this salad. I serve it with crusty bread & white bean spread, olives & wine. Ingredients:
1 large fennel bulb |
3 stalks celery |
1/8 cup olive oil |
1/4 cup lemon juice |
1/4 cup shaved parmesan cheese |
coarse salt |
fresh ground black pepper |
Directions:
1. Cut the top & bottom off the fennel, reserving a few fronds for garnish. Cut the bulb in half and slice thinly with a mandolin.
2. Slice the celery thin on an angle using the mandolin. Add to a bowl with the fennel.
3. Using a vegetable peeler, shave the Parmesan until you have about 1/4 cup. Add to the vegetables, reserving a few curls for garnish.
4. Add the olive oil, lemon juice, salt & pepper to taste. Toss well.
5. Plate the salad, garnish with fennel fronds & Parmesan shavings. Serve immediately.
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