Author Notes
Even though I like celery, I tend to think of it as a supporting actor, not the star of any recipe. I decided to change that and made this incredibly easy celery and fennel salad. Serve this fresh and bright salad with your favourite veggie burger or the Muffaletta Sandwich. I used my brand new mandoline to slice the vegetables (what a cool kitchen gadget, just be sure to use the guard!), but you could use a knife if that’s what you have, just try to slice the veg as thinly as possible. —The Cautious Vegetarian
Ingredients
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6
large stalks celery
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1
small fennel bulb
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2 tablespoons
salted capers
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4 tablespoons
olive oil
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2 tablespoons
lemon juice
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few grinds of black pepper
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few shavings of romano or parmesan cheese
Directions
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Trim the celery stalks, discarding the leaves. Trim the fronds from the fennel, cut in half and remove the inner core. Remove any outer leaves if necessary. Using a mandoline, or very sharp knife, cut the celery and fennel into very thin slices. Place them in a medium bowl.
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Place the capers into a small bowl, cover with water and let sit for 10 minutes. Drain and set aside.
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Whisk together the oil, lemon juice and pepper in a small bowl until blended. Stir in the capers. Pour over the vegetables and toss to coat.
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Place the salad onto a serving platter or into a shallow bowl. Top with cheese shavings and serve immediately.
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