Fennel, Celery Heart and Pecorino Salad
You’re only using the young, tender, and sweet heart of the celery for this salad, but keep all the tougher outer celery stalks to make stock or soup. This salad goes brilliantly with rare-grilled lamb backstraps.
Ingredients 9
1 tbsp dijon mustard
50 ml lemon juice
1 tsp honey
Pinch salt
100 ml extra-virgin olive oil
1 bunch celery
2 fennel bulbs
135 g hard pecorino, shaved
black pepper, freshly ground, to season
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Method 4
Combine the , , and in a small bowl. Slowly pour in the , whisking the ingredients together. Set aside while you prepare the and .
Remove the large outer stalks of and store in the fridge for another use. Remove the top woody part of the and discard any damaged outer layers.
Cut the celery heart and into thin slices, about ½ cm (approx. 1/4 in) thick (a mandoline is useful for this). Keep some of the tender celery leaves to garnish the salad.
Place and in a large bowl and drizzle with the dressing. Gently fold through the dressing. Arrange on a serving platter. Top with shaved and plenty of black pepper.
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Notes
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