One thing that can be a challenge if you subscribe to a CSA is, well, not wasting vegetables! Sometimes you get way more of a certain ingredient than you’d normally buy at the store, or you end up with vegetables that you’re not used to cooking with. That actually ends up being a bonus for us, as it’s forced us into finding completely new dishes or to adapt and explore ways to incorporate new ingredients into old favorites. A few days ago I looked in the fridge and realized that we had most of a bunch of celery and a fennel bulb left over from last week’s delivery. Just a couple minutes of searching turned up this extremely simple salad recipe from Gourmet magazine — the only thing I had to pick up was the mozzarella. Great success!

Lisa says:

Such a fresh-tasting salad!

Chris says:

It was extremely simple and quick to make.

Lisa says:

I really like the crunch from the celery and fennel.

Chris says:

The light dressing really brings out the flavor of the fennel — I’m a fan.

Lisa says:

Now I’m ready for dinner!

Fennel and Celery Salad – Dama Bianca
1 medium fennel bulb, stalks discarded
3 pale inner (white) celery stalks, leaves discarded and stalks thinly sliced
1/4 lb ball mozzarella, roughly torn
1/4 tbsp grated lemon zest
1 tbsp fresh lemon juice
3 tbsp extra-virgin olive oil
1/8 tsp fine sea salt
freshly ground pepper

Cut fennel in half lengthwise, then thinly slice crosswise about 1/4 inch thick. Toss with celery and arrange on a platter with mozzarella. Whisk together zest, juice, oil, sea salt, and pepper and drizzle over salad.

3-4 starter-size servings