Fennel and Celery Salad

This salad is just as good the next day.

The recipe was inspired by “Winter Salad” in The Provence Cookbook by Patricia Wells. The original recipe includes a thinly sliced Belgian endive, strips of yellow bell pepper and 1/4 cup of crumbled blue cheese; I replaced the Belgian endive with celery. If you want to make it into a main dish, add back the yellow pepper and blue cheese.

1 large fennel bulb, trimmed, quartered, and sliced thinly
4-5 celery stalks, sliced crosswise thinly
2 tbsp freshly squeezed lemon juice
2 tbsp olive oil
Sea salt

In large bowl, combine the fennel bulb and celery slices.
Sprinkle over with the lemon juice, olive oil, and sea salt.
Toss to coat the vegetables.
Adjust seasonings to taste, and serve.

Makes 4 servings.