This is a great salad recipe from New York Times food journalist Mark Bittman. The juxtaposition of flavors with the licorice flavored fennel, lemon juice and the bitter celery is incredible. This is a salad that you can make ahead of time and can easily last 5 days in your refrigerator.
2 medium fennel bulbs, trimmed
3 celery ribs, trimmed
3 tablespoons of fresh lemon juice
1/4 cup of EVOO
1/4 quarter teaspoon fresh ground black pepper
1/2 teaspoon Kosher salt
1. Cut fennel bulbs in quarters lengthwise. With a knife or mandolin, slice quarters as thin as possible.
2. Slice the celery as thin.
3. Put the fennel and celery into a bowl and drizzle with EVOO and lemon juice.
4. Season with salt and pepper. Toss and enjoy!
Wine pairing: Sauvignon Blanc