This crisp refreshing dish was inspired by a Maitre d at an Italian restaurant in Morristown, NJ. Unfortunately the restaurant is now closed. But the memory and the taste live on.
This is one of my favorite inspired salads. It it highlights a few simple but fresh ingredients fennel, celery, Italian parsley, lemon juice, olive oil, salt and pepper.
Ingredients
One large fennel bulb or two smaller bulbs
4-5 Celery stalks
1/4 cup of fresh Italian parsley leaves
Juice of one lemon
1/4 cup of good quality olive oil
Salt and pepper to taste
Instructions
Remove outer layer of fennel bulb if bruised. Cut in half and slice into thin strips.
Cut celery on a diagonal. Chop parsley into large pieces. Combine all three ingredients into a bowl and dress with lemon juice and olive oil. Add salt and pepper to taste. Add more lemon juice if needed. Cover with plastic wrap and place in refrigerator for an hour or two before serving. This inspired salad left overs will last three - four days covered in the refrigerator. You can always double the recipe for a larger crowd. Enjoy! #myinspiredrecipes #favoritesalads #fennel
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