This year I decided we would do a little recipe borrowing for our salad. Year after year we serve the same salad on our Christmas table, mixed greens with balsamic and extra virgin olive oil. Simple and classic, but this year I wanted to change it up a bit and make a salad I loved eating when I worked at Sportello. So, we will be borrowing Chef Barbara Lynch's recipe for Fennel and Celery Salad. It is crisp and refreshing with a light lemon and oil dressing.
Serves 4
1 fennel bulb, cleaned, tops cut off and shaved using a mandolin slicer
2 celery stalks, sliced thin
3 cups arugula
about 3 tablespoons fresh lemon juice
extra virgin olive oil
salt
pepper
parmesan shavings to serve
Really simple, in a large bowl or platter toss the ingredients in, season with salt and pepper. For the dressing go twice around the bowl or platter with the oil and then once around with the lemon juice. Toss and taste. The salad should not be dripping wet, just lightly dressed. Balance the dressing to your liking. Top with shaved parmesan to serve. Enjoy!
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