Post image for Celery & Fennel Salad with Salted Capers

Celery & Fennel Salad with Salted Capers

Posted by Marie on May 24, 2015

Even though I like celery, I tend to think of it as a supporting actor, not the star of any recipe.  I decided to change that and made this incredibly easy celery and fennel salad.  Serve this fresh and bright salad with your favourite veggie burger or the Muffaletta Sandwich.  I used a mandoline to slice the vegetables (what a great kitchen gadget, just be sure to use the guard!), but you could use a knife if that’s what you have, just try to slice the veg as thinly as possible.

6 large stalks celery
1 small fennel bulb
2 Tbsp (30 ml) salted capers, large ones
4 Tbsp (60 ml) olive oil
2 Tbsp (30 ml) lemon juice
Few grinds of pepper
Shaved romano or parmesan cheese

P1esTrim the celery stalks, discarding the leaves.  Trim the fronds from the fennel, cut in half and remove the inner core.  Remove any outer leaves if necessary.  Using a mandoline, or very sharp knife, cut the celery and fennel into very thin slices.  Place them in a medium bowl.

I used jumbo capers in this salad, but the regular size would be fine if that's what you have.  Place the capers into a small bowl, cover with water and let sit for 10 minutes.  Drain and set aside.

Whisk together the oil, lemon juice and pepper in a small bowl until blended.  Stir in the capers.  Pour over the vegetables and toss to coat.

Place the salad onto a serving platter or into a shallow bowl.  Top with cheese shavings and serve immediately.

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