The Minimalist Winter Salad

"This is a recipe by Mark Bittman aka The Minimalist. I absolutely adore this salad. I serve it with crusty bread & white bean spread, olives & wine."
 
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photo by Eat Your Vegetables photo by Eat Your Vegetables
photo by Eat Your Vegetables
Ready In:
10mins
Ingredients:
7
Serves:
2
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ingredients

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directions

  • Cut the top & bottom off the fennel, reserving a few fronds for garnish. Cut the bulb in half and slice thinly with a mandolin.
  • Slice the celery thin on an angle using the mandolin. Add to a bowl with the fennel.
  • Using a vegetable peeler, shave the Parmesan until you have about 1/4 cup. Add to the vegetables, reserving a few curls for garnish.
  • Add the olive oil, lemon juice, salt & pepper to taste. Toss well.
  • Plate the salad, garnish with fennel fronds & Parmesan shavings. Serve immediately.

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RECIPE SUBMITTED BY

When I was little, I wanted to grow up to be a chef. I grew up to be a doctor instead, but I still love to cook and eat! I especially love recipes that make use of fresh vegetables. <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
 
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