Shaved Fennel Salad with Celery and Finely Diced Egg

Pale, clean, and fresh in the heart of winter. If you aren’t super skillful with a knife, using a mandoline to cut your fennel and celery paper-thin makes them more pleasant to eat. Measurements aren’t particularly exacting here. Use more celery and less fennel if that works for you, and the same is true of the herbs. I’ve thrown this together from a single small fennel bulb and the last three celery stalks in the house and it was ample for four.

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Step 1

Boil the egg. Meanwhile, trim off the stalks and greens from the fennel bulb. If the outer thick leaves of the fennel look tough and scarred, as they often do, take a slice off the base to loosen them and set them aside for another use. Then, using a knife or, preferably, a mandoline, cut or shave the remainder crosswise into paper-thin slices. Peel any celery stalks that look on the stringy side, then slice them very thinly crosswise with a mandoline or knife. Toss together the fennel, celery and lemon zest. Arrange loosely in a shallow bowl or platter. Season with salt and pepper and toss with the olive oil and lemon juice.

Step 2

Peel the egg and finely dice the egg white. Toss the herbs and egg white together and scatter over the fennel and celery. If the yolk is firm and dry, rub it through a sieve over the salad. If it’s on the moist side, finely chop it instead. Sprinkle fennel pollen and/or seeds over all. If you have truffle salt, add that as well, and serve.