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.

 

Ingredients

• 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

Directions

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