I wouldn’t have guessed from my last post about fennel, but it turns out that I like it just fine, as long as it’s raw.
I saw several online references to fennel and celery as two flavors that worked well together, including this recipe from Mark Bittman. I’m not a huge fan of either, so combining them seemed like a ridiculous thing to do. Kids, this is why we try new things.
Special equipment: mandoline slicer.
- 1 bulb fennel, cleaned
- 2 stalks celery
- 1/4 red onion
- Juice of 1 lemon
- Salt and freshly ground pepper to taste
- Chopped fennel fronds for garnish
- Shaved parmesan cheese
Quarter the fennel bulb lengthwise. Use the mandoline to cut into very thin slices. Using the same setting on the mandoline, thinly slice the celery and onion.
Toss with salt, pepper and lemon. Garnish with fennel fronds and parmesan. Serve chilled.
The adults like the crunchiness and mild flavor; this would be a fantastic summer side. The Tiny Kitchen Assistant heard the word “salad” and refused to eat more than his obligatory single mouthful.