Celery & Fennel Salad
Ingredients
3 ribs of celery, sliced into 1/4 inch pieces
1/2 fennel bulb, thinly sliced
2 tablespoons fennel frond (stems removed), chopped
1/4 cup shaved Pecorino Romano
Bottarga, sliced
2 lemons
2 tablespoons olive oil
1 teaspoon sea salt
1 tablespoon fresh black pepper
Directions
In medium-sized mixing bowl, add the 3 ribs of celery, 1/2 fennel bulb, the zest of 2 lemons and the juice of 1 lemon, and 2 tablespoons of olive oil. Gently toss.
Fold in the 1/4 cup of shaved Pecorino Romano and sliced bottarga, add a few generous turns of cracked black pepper, and a pinch of salt to taste.
Chef’s note: Taste before plating. It should be very punchy with the lemon juice, Pecorino Romano, and cracked black pepper. Once the desired flavor is reached, serve and enjoy. It's a great after-dinner salad, as both the celery and fennel aid in digestion!