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March 10, 2021
Soups and Salads
John and I love salads and we really like celery and fennel. This salad is easy to make and comes out delicious. Enjoy!
½ cup olive oil
2 tsp. grated lemon zest
¼ cup fresh lemon juice + 1 Tbsp.
2 Tbsp. minced shallots
1 tsp. celery seed
Kosher salt & freshly ground black pepper
4 cups thinly sliced celery hearts, tender leaves included, sliced on an angle
1 cup Fennel
4 ounces aged Parmesan cheese
2/3 cup chopped pecans
Whole flat-leaf parsley leaves
At least one hour before you plan to serve the salad, whisk together the olive oil, lemon zest, ¼ cup lemon juice, the shallots, celery seed, 2 tsp. salt, and 1 tsp. pepper. Place the celery and fennel in a mixing bowl and toss with the remaining 1 Tbsp. lemon juice and ½ tsp. salt. Add enough dressing to moisten well. Cover and refrigerate for at least 1 hour to allow the celery to crisp and the flavors to develop.
When ready to serve, arrange the celery and fennel mixture on a platter. Shave the Parmesan onto the celery with a vegetable peeler. Sprinkle with parsley leaves, salt and pepper. Serve immediately.
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