Fennel Salad
adapted from Claire's Italian Feast, by Claire Criscuolo, RN, a Plume book available on the Internet and at bookstores nationwide.

Winter Fennel is in the produce section of our markets right now. It has a refreshing, mild licorice flavor. In our family, we love it raw in salads or on our antipasto platter, just drizzled with a little extra virgin olive oil and fresh lemon juice as in this recipe. Enjoy this simple salad with pasta tossed with a basil scented marinara sauce or with your favorite winter meal.

Serves 4

• 1 large bulb fennel, bottom 1/4 inch trimmed off
• 2 ribs celery, cut into 1/4 inch thick slices
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice (about 1/2 lemon)
• salt and pepper to taste
• 1 tablespoon finely chopped flat-leaf parsley
• 12 oil-cured black olives, pitted

Cut the fennel into thin slices lengthwise. Arrange on a platter. Scatter the celery over the fennel. Drizzle the olive oil and lemon juice evenly over the top. Sprinkle with salt and pepper. Scatter the parsley and olives over the top.