It is a terrific palate cleanser, or, as the excerpt from The Gourmet Cookbook (2004) states, ...."a particularly refreshing respite during a Thanksgiving feast or any other extensive, rich meal."
The photo below was taken of leftovers from our Lithuanian Christmas dinner. The salad holds up well for a few days and can be made a day ahead of time.
| Active time: 45 min Start to finish: 45 min Yield: Makes 10 servings 1 large fennel bulb with lots of fronds (1 1/4 lb) 4 1/2 cups small fresh flat-leaf parsley sprigs (from 3 large bunches) 1 1/2 cups small curly parsley sprigs (from 2 large bunches) 1 medium celery root (1 lb), peeled and cut into 1/8-inch-thick matchsticks (use mandoline to slice into 1/8" disks then a knife to easily slice into matchsticks) 2 1/2 to 3 tablespoons fresh lemon juice (to taste) 2 tablespoons minced shallots 3/4 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon black pepper 1/3 cup olive oil special equipment: a mandoline or adjustable-blade slicer Tear enough fennel fronds into small sprigs to measure 1 1/2 cups. Trim fennel stalks flush with bulb and discard stalks. Quarter bulb lengthwise, then cut lengthwise into paper-thin slices with a mandoline or other manual slicer. Toss sliced fennel with fronds, parsley, and celery root in a large bowl. Whisk together lemon juice, shallot, sugar, salt, pepper, and oil in a small bowl. Toss salad with dressing. |
Gourmet | November 2001
