YIELD: Serves 4
Shaved Celery and Fennel Salad
1 bulb fennel
4 stalks celery (at least one per person) with some of the leaves
6 large radishes
1 head butter lettuce
1/3 cup whole toasted hazelnuts
1 teaspoon celery seeds
1 teaspoon peppercorns
1 teaspoon coarse salt
1 shallot, chopped
1/4 cup good olive oil
2 tablespoons sherry vinegar
1 teaspoon mustard, dijon, whole grain
Salt, to taste
Core the fennel bulb and trim the celery stalks and radishes. Slice the fennel, celery and radishes as thinly as you like. I use the 1 mm blade of the food processor when cooking for a crowd.
Gently pull the lettuce up into bite-sized pieces and add to a shallow bowl with the fennel, celery and radishes.
Heat a small skillet until very hot. Add the celery seed and peppercorns and remove from heat. Toss the ingredients a little; they should be toasty and fragrant.
Using a mortar and pestle, crush the celery seeds, peppercorns and coarse salt until grainy and well combined. Add the hazelnuts and crush lightly, just until they break into halves.
Combine the chopped shallot, sherry vinegar, olive oil and mustard in a small bowl and whisk to combine. Add salt to taste.
Drizzle the shallot-sherry vinaigrette over the salad and toss. Season the salad with the toasted celery-seed peppercorn salt and hazelnuts. You won't need all of it. Taste to correct. Enjoy!
SOURCE: Food 52