Fennel, Celery, and Orange Salad

After 2 months of overindulging during the holidays, I’ve had my fill of butter and cream. What I’m craving now is fresh and light. In this simple yet delicious salad, color, texture, and flavor come together in perfect harmony. Freshly shaved Parmesan cheese adds a salty richness.

Recipe- adapted from Mark Bittman
Serves 4

2 fennel bulbs, thinly sliced
3 stalks celery, thinly sliced
2 oranges, peel and pith removed, sliced
Parmesan cheese, shaved
Fennel fronds (the feathery greens on the fennel stalk)
Salt and pepper
Freshly squeezed lemon juice
Olive oil

 
Use a mandoline to thinly slice the fennel

Remove the peel and pith (white part) of the orange. Slice into rounds, then in half.Using a vegetable peeler, shave Parmesan cheese.

Mix lemon juice with olive oil, salt and pepper. Toss with fennel, celery and orange slices. Garnish with Parmesan shavings and fennel fronds.

Serve chilled.

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3 thoughts on “Fennel, Celery, and Orange Salad

  1. so good!!!
    I love fennel with lemon juice and olive oil (and I love most of Mark Bittman’s recipes!).
    I bought fennel the other day, with the idea of making salad. Will try this one 🙂

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