Fennel Celery Salad New York Times
Pour over vegetables and toss well.
Fennel celery salad new york times. In a salad bowl combine the sliced fennel and celery the quinoa parsley and chives. Mark bittman pairs fennel and celery in a simple refreshing salad. Ingredients 3 tablespoons lemon juice plus more to taste teaspoon fine sea salt plus more to taste freshly ground black pepper cup extra virgin olive oil. And as often happens when you put something together frequently weve refined it adding different vegetables and herbs to the mix.
Chicken ragu with fennel by kim severson. Andrew scrivani for the new york times. Since the polenta here was rather hearty i chose a crisp lemony salad of raw fennel and celery to start you could add thinly. Toss with the salad and serve.
Fennel and celery salad with lemon and parmesan by david tanis. Use a mandoline to slice. Fennel and celery salad. Nyt cooking is a subscription service of the new york times.
It is a digital cookbook and cooking guide alike available on all platforms that helps home cooks of every level discover save and organize the. Season with salt and. Put sliced fennel and celery into a large bowl and drizzle with olive oil and lemon juice. Tip this will keep for 3 days in the refrigerator.
We serve it to ourselves or others at least once a week often twice. Discard garlic from the dressing and whisk dressing. A minimalist column subject from november a salad of fennel and celery may be the most made dish in my house in the last four months. Place sliced fennel and celery in a salad bowl.
Evan sung for the new york times. Season lightly with salt and pepper. There was a time when fennel was exotic like so many ingredients we now take for granted.