Fennel and Celery Salad

Fennel and Celery Salad Recipe

This salad is just as good the next day.
The recipe was inspired by “Winter Salad” in The Provence Cookbook by Patricia Wells. The original recipe includes a thinly sliced Belgian endive, strips of yellow bell pepper and 1/4 cup of crumbled blue cheese; I replaced the Belgian endive with celery. If you want to make it into a main dish, add back the yellow pepper and blue cheese.

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