The Minimalist Winter Salad

Eat Your Vegetables!'s Note:

This is a recipe by Mark Bittman aka The Minimalist. I absolutely adore this salad. I serve it with crusty bread & white bean spread, olives & wine.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 2

• 1 large fennel bulb
• 3 stalks celery
• 1⁄8; cup olive oil
• ¼ cup lemon juice
• ¼ cup shaved parmesan cheese
• coarse salt
• fresh ground black pepper

Directions:

1. Cut the top & bottom off the fennel, reserving a few fronds for garnish. Cut the bulb in half and slice thinly with a mandolin.
2. Slice the celery thin on an angle using the mandolin. Add to a bowl with the fennel.
3. Using a vegetable peeler, shave the Parmesan until you have about 1/4 cup. Add to the vegetables, reserving a few curls for garnish.
4. Add the olive oil, lemon juice, salt & pepper to taste. Toss well.
5. Plate the salad, garnish with fennel fronds & Parmesan shavings. Serve immediately.