Fennel Salad by Isaac Shapiro

Adapted From Mark Bitman’s Fennel and Celery Salad

Life outside the comforts of the dining hall can be a rude awakening. Many college students have never prepared their own food, and suddenly fine themselves responsible not only for preparation, but the procurement of ingredients. Most college grocery lists and recipe books are focused on two factors, price and health. Depending on individual situations and preferences, the importance of these two can flip flop. Though as the novelty of making your meals wears off, a third factor finds it way into the equation, variety. August’s brown rice stir-fry epiphany has lost its appeal after the 100^th time it’s been prepared in six months. Here’s a quick salad recipe with inexpensive ingredients that can add a little diversity to your cooking arsenal.

This simple dish is based on the juxtaposition of two vegetables, similar in appearance but vastly different in flavor. The crunch of celery and fennel mixed with the soft shavings of Parmesan cheese make for a complex culinary experience that blows the lid off any premade salad. Add in the freshly squeezed lemon juice, olive oil, salt and pepper and you are left with the ideal winter salad.

Fennel and Celery Winter Salad

A Note on Mandolins: While the most effective and efficient way to slice the vegetables for this recipe is to use a mandolin, it is necessary to include a brief warning. Many fingertips have been lost to the mandolin blade. If you do not have much experience using mandolins, I highly suggest thinly slicing the vegetables with a knife.

Serves 4 – 6:

2 medium fennel bulbs, stalks and root and removed

3 celery stalks, trimmed

¼ cup olive oil

3 tablespoons freshly squeezed lemon juice, more to taste

Salt to taste

1/4 teaspoon black pepper, more to taste

Freshly shaved Parmesan cheese.

1. If using a mandolin, first cut the fennel bulbs into quarters, then slice the quarters thinly. Slice the celery equally thin. If using a knife, thinly slice the fennel lengthwise. Again slice the celery equally thin.
2. Place the sliced fennel and celery into a large bowl. Slowly drizzle the olive oil and lemon juice over the vegetables.
3. Add salt and pepper and toss gently
4. Top heavily with Parmesan shavings and serve