Fennel and Celery Salad

THE INGREDIENTS:

FOR THE DRESSING:

  • 3 tablespoons fresh lemon juice, plus 1/2 teaspoon lemon zest (from 1 large lemon)

  • 1 or 2 crushed garlic cloves

  • Kosher salt and black pepper

  • ¼ cup extra-virgin olive oil

FOR THE SALAD:

  • 2 medium fennel bulbs, trimmed and finely sliced (about 2 cups)

  • 1 organic cucumber, sliced thin

  • 1 or 2 celery hearts, pale ribs and leaves, finely sliced (about 2 cups)

  • Radicchio or Treviso leaves, for serving (optional)

  • 1 small piece of Parmesan (about 2 ounces), for serving

  • ¼ cup roughly chopped parsley

  • Basil leaves, for serving

  • Radishes, for serving (optional)

THE METHOD:

  • Make the dressing: Put lemon juice, zest and garlic in a small bowl. Add a pinch of salt and pepper. Stir in olive oil. Set dressing aside for at least 10 minutes.

  • Prepare the salad: Place sliced fennel, celery and cucumber in a salad bowl. Season lightly with salt and pepper.

  • Discard garlic from the dressing, and whisk dressing. Pour over vegetables, and toss well. Taste and adjust seasoning.

  • To serve, transfer salad to a platter, and surround with radicchio, if using. Use a vegetable peeler to shave Parmesan generously over the salad. Sprinkle with parsley and basil. Garnish with radishes, if desired.

THE SOURCE:

Lisa MacDonald

Cart (0)