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January 4, 2025

Celery Lemon & Fennel Salad

2A6D485D 8824 49BB 8920 BC5A24816B87
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Celery, Lemon & Fennel Salad

2A6D485D 8824 49BB 8920 BC5A24816B87

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You can make a salad out of just about anything, and this dish beautifully illustrates how a humble ingredient like celery can be transformed into a restaurant-worthy creation. Inspired by Patricia Wells — renowned cooking school instructor and James Beard Cookbook Award winner — this variation features fennel seeds, adding another layer of flavor.

Ingredients

  • Celery, thinly sliced
  • Fresh lemon juice
  • Extra virgin olive oil
  • Fennel seeds
  • Grated Parmesan cheese

Instructions

Slice the celery stalks thinly.

Make lemon dressing: add about two parts olive oil and one part fresh lemon juice to a bowl and whisk. 

Season with sea salt & freshly ground pepper to taste, then add some fennel seeds. 

Add the celery to the bowl and mix together until the celery is evenly coated.

Let the salad marinate for at least 15-20 minutes, to allow the flavors to meld.

Grate Parmesan on top and mix.

Serve as a first course or refreshing side dish.

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Lemon Dressing Recipe 

Notes

This salad is also delightful with shaved fennel bulb. 

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You can also add some fresh fennel fronds!

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I often cook "au pif," as we say in France, which means cooking without an exact recipe and by "feel" using your intuition.  You’ll find guidelines in many recipes versus exact quantities.  Write to me here if you have any questions about the recipes.

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