Walking to the store today, what did I find in the produce section but fresh fennel bulbs, waving their fronds at me, so of course, I came home and made that salad again. Crunchy, delicious, with a warm, mellow afterglow, it was as good as I remembered. A few times I also threw in some fresh orange pieces, I recall, and just might do that tomorrow, inspired by his other fennel salad recipe, with olives and oranges.
Crunchy Fennel Salad (with parsley and celery)
1 medium fresh fennel bulb
1 cup sliced celery
1/2 to 1 cup minced Italian parsley
Shaved good Parmesan cheese
Halve the fennel bulb. If the stems are wide, cut them lengthwise in half. Slice the fennel stems across into manageable pieces, like you do with celery. Cut out the little core at the bottom of the bulb, which is too hard to chew.
2 tablespoons balsamic vinegar
1 teaspoon dijon mustard
two pinches kosher salt
5 tablespoons good olive oil
black pepper, freshly ground
1 teaspoon fresh lemon juice
Whisk the dressing well in your salad bowl, then add the fennel, celery, and parsley and toss. Spoon onto plates and garnish with the parmesan shavings.
This makes about four servings.