Celery? Really? Beyond its essential role stirring a Bloody Mary, serving as a dip stick on plate of crudités or adding crunch to tuna, celery is the vegetable I generally leave out of recipes.
In contrast, fennel, that licorice-flavored cousin of celery, is among my favorite staples. I’ve never thought to put the two together. Until now. So here they are in a natural pairing with accents of ginger and anise seed. In this recipe I’ve added a hint of fennel pollen, (my secret-power ingredient for summer salsas and salads) combined with the natural sweetness of meyer lemon juice and the earthy, nutty flavors of asparagus, arugula and pistachio. Results? Well, taste for yourself. —Vivian Henoch