That’s what Suzy named the delightful fennel salad we created for lunch a few years ago. With several feet of snow piled outside the windows, we sat down to enjoy a light and lemony lunch. Just maybe, by making and eating something so bright and refreshing, we could revitalize our snow weary souls. The varied shades of pale green which graced our salad bowl spoke of budding tree branches as we relished thoughts of warmer weather and a more vibrant landscape. Though there was no sign of spring outside that day, inside was blossoming as our crisp and refreshing salad provided hope for days soon to come.
Most of the genius of this lovely salad comes from Suzy, as my contribution — the celery and pepper — is minor. But we did in fact create it together as we always do. Enjoy.
Fennel, Avocado and Celery Salad
2 bulbs of fennel, cut vertically in half and shaved with a sharp knife or mandolin
1 tablespoon fennel fronds for garnish (those are the dark green part that look like dill)
3 pieces of celery, sliced in pieces
1 avocado, cut into chunks
Juice from ½ a lemon
1/8 cup olive oil
Salt and fresh pepper to taste
In a medium bowl, combine fennel, celery and avocado. Mix together the lemon, olive oil and salt and pepper. Gently toss the dressing with the vegetables and sprinkle the fennel fronds on top. Eat right away.