Farmer Friday: Fennel and Celery Salad

So this Farmer Friday is actually not from my bag, but from my friends. :) She was wondering what to do with her fennel bulbs and I remembered this great recipe that I use every spring. I love the liquorice taste of fennel with the balance of lemon. Super tasty and fresh. I actually like to put this on top of a bed of arugula and top it with my favorite dressing. 

Fennel and Celery Salad

Ingredients:

2 medium fennel bulbs, trimmed, some fronds reserved

3 celery ribs, trimmed

1/4 cup extra virgin olive oil

3 tablespoons fresh lemon juice, more to taste

Salt to taste

1/4 teaspoon black pepper, more to taste

Freshly shaved Parmesan cheese.

Cut fennel bulbs in quarters lengthwise, discarding outer layer if it is exceedingly tough. Use a mandoline to slice quarters thinly; slice celery equally thin. Put sliced fennel and celery into a large bowl and drizzle with olive oil and lemon juice. Season with salt and pepper and toss gently to combine. Top with lots of freshly shaved Parmesan and chopped fennel fronds if you like.