Fennel and Celery Salad with Lemon and Parmesan

submitted by Jeanne Milligan

preparation time: about 20 minutes

serves 6

For the dressing:

½ teaspoon lemon zest

3 tablespoons fresh lemon juice

1 or 2 crushed garlic cloves

kosher salt and black pepper

¼ cup extra-virgin olive oil

For the salad:

2 medium fennel bulbs, trimmed and finely sliced (about 2 cups)

1 or 2 celery hearts, pale ribs and leaves, finely sliced (about 2 cups)

radicchio or treviso leaves, for serving (optional)

1 small piece of Parmesan (about 2 ounces), for serving

¼ cup roughly chopped parsley

basil leaves, for serving

radishes, for serving (optional)

To make the dressing, put lemon juice, zest and garlic in a small bowl. Add a pinch of salt and pepper, stir in olive oil. Set dressing aside for at least 10 minutes.

To prepare the salad, place sliced fennel and celery in a salad bowl. Season lightly with salt and pepper.

Discard garlic from the dressing, and whisk dressing. Pour over vegetables and toss well. Taste and adjust seasoning.

To serve, transfer salad to a platter, and surround with radicchio, if using. Use a vegetable peeler to shave Parmesan generously over the salad. Sprinkle with parsley and basil. Garnish with radishes, if desired.

This salad is surprisingly tasty and refreshing.