Oh my. What a wonderful way to use fennel. I didn't have parsley when I made this, but I am sure the parsley would taste great. The ingredients I listed as optional are ones I didn't use the first time around.
Curtis and I loved this--so much that I decided to forego ice cream for a Grey's Anatomy snack for this! Yep, it is that good. Really, I don't think I need to use fennel any other way besides this for a long, long time. This supposedly serves 6. I guess that would be true if you ate something else for supper besides this (but we really didn't want to).
Celery and Fennel Salad
adapted from Williams-Sonoma Cooking from the Farmer's Market
6 stalks celery, thinly sliced on the diagonal
1 fennel bulb, thinly sliced (preferably with a mandoline)
4 green onions, thinly sliced on the diagonal (optional)
1 c parsley leaves, coarsely chopped (optional)
1/4 c mint, coarsely chopped
salt and pepper, to taste
3 T extra virgin olive oil
2 T fresh lemon juice
6 thin slices of prosciutto
Parmesan or Pecorino Romano cheese, thinly shaved
Put the celery, fennel, green onions, parsley, and mint in bowl and season with salt and pepper. Drizzle with the olive oil and the 2 T lemon juice and toss gently. Place the prosciutto in serving platter and top with fennel mixture. Garnish with the shaved cheese and serve immediately.
1 comment:
I cannot think of sufficient superlatives for this salad. The flavors and textures are shamefully enjoyable. I cannot wait to make it and eat it again. This recipe is a keeper.
Post a Comment