This surprisingly simple, very quick salad packs a zesty, crunchy punch. (Just pay attention to the mandoline and don’t cut your fingers.)
(Serves 4)
Ingredients:
One head of fennel, sliced thin (3 mm) on the mandoline + a tablespoon of finely chopped brushy fennel greens
One sweet red apple, sliced thin (3 mm) on the mandoline
Three ribs celery, sliced thin (3 mm) on the mandoline + a tablespoon finely chopped celery leaves
1 cup chopped Italian parsley
1 1/2 tablespoons lemon juice
2 tablespoons oil
Sea salt and pepper
Method: Whisk lemon juice, oil, salt, celery leaves, fennel greens and pepper in a medium bowl. Add the rest of the ingredients. Toss. Chill for 10 minutes.
Originally published as part of “Your guide to a not-boring summer salmon dinner in four quick, easy recipes” on Substack.