It’s so nice to step out of the gym at 4:30pm and squint because it’s so bright outside. We New Yorkers like our different seasons, but oh, nothing is as sweet as welcoming spring. I’m actually way ahead of the weather with this recipe because I think of fennel in a cold salad as a summer produce: bright and fresh.
If you have a mandoline, you can make a better presentation with this salad, but a sharp knife will do as long as you use extra care especially with the celeriac. A very good Parmiggiano is necessary, although Piave cheese will do okay, too. Add to the salad’s brightness by plucking a few flat parsley leaves from its stem and serving them whole.
1 fennel bulb, sliced thinly
1 celery root, peeled, sliced thinly
3 sprigs of parsley, leaves plucked from stem
Parmiggiano Reggiano cheese
juice from one lemon
oil, salt, pepper
1. In a bowl, toss fennel and celery root with lemon juice and some salt. The lemon juice will keep the vegetables’ color until you’re ready to serve. Add parsley leaves and season with pepper. Drizzle a generous amount of good olive oil.
2. Before serving, slice some cheese and add to the salad.
I totally copied this from Frankie’s 457 in Brooklyn