Ingredients
6 large stalks celery
1 small fennel bulb
2 tablespoons salted capers
4 tablespoons olive oil
2 tablespoons lemon juice
few grinds of black pepper
few shavings of romano or parmesan cheese
Method
Sources
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Large olive wood salad bowl — toss and serve at the table
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Sweet anise flavor — Italian sausage, five spice, seed crust
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
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Trim the celery stalks, discarding the leaves. Trim the fronds from the fennel, cut in half and remove the inner core. Remove any outer leaves if necessary. Using a mandoline, or very sharp knife, cut the celery and fennel into very thin slices. Place them in a medium bowl. Place the capers into a small bowl, cover with water and let sit for 10 minutes. Drain and set aside. Whisk together the oil, lemon juice and pepper in a small bowl until blended. Stir in the capers. Pour over the vegetables and toss to coat. Place the salad onto a serving platter or into a shallow bowl. Top with cheese shavings and serve immediately.