Celery & Fennel Salad

1. 1

   Trim the celery stalks, discarding the leaves. Trim the fronds from the fennel, cut in half and remove the inner core. Remove any outer leaves if necessary. Using a mandoline, or very sharp knife, cut the celery and fennel into very thin slices. Place them in a medium bowl.

2. 2

   Place the capers into a small bowl, cover with water and let sit for 10 minutes. Drain and set aside.

3. 3

   Whisk together the oil, lemon juice and pepper in a small bowl until blended. Stir in the capers. Pour over the vegetables and toss to coat.

4. 4

   Place the salad onto a serving platter or into a shallow bowl. Top with cheese shavings and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.