Author Notes
A great cold, crunchy Fall salad. —NWB
Ingredients
- Salad
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1
Bulb of fennel
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3
Stalks of celery
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Parmesan cheese
- Lemon Vinaigrette
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1 tablespoon
dijon mustard
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2 tablespoons
Extra virgin olive oil
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Salt and Pepper
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Juice of 1/2 lemon
Directions
- Salad
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Wash and trim fennel and celery.
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Using a mandolin (very carefully) shave fennel and celery into salad bowl.
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Set aside and make vinaigrette.
- Lemon Vinaigrette
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In a small jar or bowl combine mustard, lemon juice, salt and pepper. If using a jar pour in oil and shake vigorously until well combined. If using a bowl pour in oil and using a fork whisk until well combined. Add dressing to fennel and celery. Coat the vegetables with dressing. Using a vegetable peeler shave strips of Parmesan cheese over the salad to taste. Serve.
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