Celery, Lemon & Fennel Salad
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.
Notes
This salad is also delightful with shaved fennel bulb.
You can also add some fresh fennel fronds!
Find it online: https://returntothetable.com/celery-lemon-fennel-salad/