Fennel, Celery, Parmesan Salad

Fennel, Celery, Parmesan Salad

An awesome, delicious, simple and VERY surprising salad. I’m not ‘huge’ on fennel, but we grow quite a bit in the garden, and I’m always trying to find creative ways to use it. I spotted this New York Times recipe from 2008 and altered it by adding brown sugar & cayenne for balance/punch. With fresh fennel & celery, a bit of parmesan and the simple, punchy lemon/evoo dressing, this is a refreshing and unique prelude to a great meal. Enjoy.




  • fennel bulb, mandolined
  • celery, mandolined
  • parmesan strips
  • juice of two lemons
  • 1/4 cup, EVOO
  • salt, to taste
  • pepper, to taste
  • generous pinch of brown sugar
  • generous pinch of cayenne
  • fennel fronds


  • mix all ingredients together except for parmesan & fronds
  • layer parmesan and fronds on top
  • serve



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