Shaved Fennel, Celery, and Mint Salad

Coming up with a concept for a simple salad is hard for me, because my instinct is to load and load and load until you have this crazy mess of ingredients. Not cute. You have to show restraint—of which I have zero—but when I saw how clean and fresh the fennel, celery, and mint are on their own, I didn’t want to mess much with it. All I did was add grated pecorino for its natural saltiness, plus toasted pine nuts for texture, and I ended up with a salad where every time I make it—I kid you not—everyone asks for the recipe. It’s also the easiest thing to make. If you have a mandoline, you can rock this salad anywhere you go.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1 Roughly tear about 2 tablespoons of the fennel fronds. I recommend using the bits of the frond that are closest to the bulb;

Step 2

they’re more tender. Set aside.

Step 3

2 Over a large bowl, use a mandoline to thinly slice the fennel horizontally (about ¼ inch thick; any thinner and it will get too wilty). Repeat with the celery. Add the pine nuts and pecorino and toss gently to combine. Pour over the olive oil, add the lemon zest, lemon juice, and salt and toss again to coat. Sprinkle with the torn fennel fronds and mint and serve