A Spotlight on Salad

You see those greens there in the corner, peeking out from behind that looming breast of roast chicken? Excuse my tendency to personify food, but I just can’t hold back with this dinner from last night.

I decided to throw together something simple and crisp to go with the bird, which had been marinating in spices and citrus overnight. A quick toss, and I was done. A dainty portion alongside the hefty centerpiece of chicken, and we were seated. A small bite to cool down the pungent protein, and the something simple went from side dish to center stage.

The lovely lady I speak of is a balanced mixture of sliced celery, thinly sliced fennel, parsley and shaved parmesan. With a generous douse of fresh lemon juice and a slick coating of olive oil, this salad gives wintery produce a summertime outlook.

For years, I’ve roasted fennel until it's sweet and caramelized. I love preparing it this way for guests who shy away from this bulbous vegetable with long, furry stalks. But once raw fennel gets a quick trimming, its refreshing bitterness is a perfect foil for the richness of parmesan and good olive oil.

So imagine this: It’s the Eve of Thanksgiving. You are about to gorge yourself on an intimidating quantity of sweet potatoes, cranberries, corn pudding, wild rice, pumpkin lasagna, butternut squash salad…oh yeah, and turkey, if your holiday table looks anything like my mother’s. Give your stomach a fresh start with this simple but satisfying salad, and your palate - and stomach -will be ready for game day.

Serves 4
2 fennel bulbs, rinsed and patted dry
4 celery stalks, rinsed and patted dry
fresh parsley, roughly chopped
1 lemon, juiced
¼ cup olive oil
salt and freshly-ground pepper
fresh parmesan

-Slice fennel in half. Thinly slice each fennel half (about 1/8 inch thick). Slice celery into thin ½ moons, all the way down the stalk. Dump into a medium-sized mixing bowl.
-Roughly chop parsley and add to bowl.
-Squeeze lemon juice over salad. Pour in olive oil.
-Season with salt and pepper and toss. (Let sit before serving for 10 minutes, max)
-Using a veggie peeler, shave parmesan over salad, and serve.