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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

FINOCCHIO SALAD Recipe

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This recipe for FINOCCHIO SALAD is from Le Ricette del Cuore di Pia, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
I-2 firm finoccio (fennel)
1/4 c fresh lemon juice
1 tsp dijon mustard
1 tsp sea salt
1/2 tsp pepper
1 tsp chopped Italian parsley
1/2 c EVOO
2 stalks of celery
2 carrots peeled
1 red pepper cored and seeded
1/2 c Parmigiano Reggiano cut into slivers with veggie peeler
Directions:
Directions:
Wash fennel, trim and cut into quarters. Place in a bowl of cold water and set aside.
Whisk together lemon juice & mustard, add salt, pepper & parsley.
Slowly whisk in olive oil to create emulsion. Taste dressing and adjust if needed.
Slice fennel, celery, carrots and pepper paper thin. Place in large bowl, toss with dressing and let marinate in refrigerator for at least 30 min. Sprinkle cheese on top when ready to serve.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 min

 

 

 

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