Fennel, celery & pecorino salad



This light and fresh salad made with produce from Panier du Fermier is paired with delicious pecorino cheese.





Ingredients (gives 2 portions)


1 fennel bulb

4 celery stalks

1 bunch green onions

1/4 cup sliced almonds

2 tablespoons fresh fennel herbs

Pecorino shavings (to taste)

Juice of 1 lemon

Extra-virgin olive oil (drizzle)

Fresh ground pepper and salt to taste


Method


Roast the sliced almonds in a pan at low heat for 8 minutes and let cool. Cut the fennel and celery thinly with a mandoline and chop the green onions and fennel herbs finely. Mix the vegetables except the herbs in a bowl and add the evoo, lemon juice and season to taste. Serve the salad and top off with the almonds, pecorino shavings and chopped fennel herbs. Add another drizzle of evoo and enjoy!

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