Fennel, Parsley, and Celery Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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The original recipe tosses the salad with a lemon vinaigrette, but I'm not sure it needs it. Ingredients:
3 celery ribs, with leaves attached plus additional leaves from the celery bunch |
2 medium fennel bulbs, cored and very thinly sliced lengthwise, with fennel fronds reserved for garnish (optional) |
1 cup italian parsley, coarsely chopped |
1/3 cup oil-cured black olive, halved and pitted |
1/2 preserved lemon, rind only, very thinly sliced |
Directions:
1. Trim leaves from celery stalks and coarsely chop them; set aside. Thinly slice celery stalks on the bias.
2. Combine celery, celery leaves, fennel, parsley, olives, and lemon rind in a large bowl.
3. Season well with salt and freshly ground black pepper. Mound salad onto a serving platter and, if using, garnish with fennel fronds.
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