i’ve been sick since sunday, and, ironically, it seems to be food poisoning. ironically, because there isn’t much i love more than food, good food! honestly, it is hard not to pity myself in my current status. i can’t really move a lot and i had to see the doctor’s for infusions yesterday and today. but it’s slowly getting better. slowly! but whatefs, it just goes to show that a home-cooked meal can’t be beaten and is always the saver option… right? no need to be angry with the good things. and though i’m not really hungry at the moment i still want to share this crunchy citrus fennel celery stalk salad i made some time ago.
citrus’ vibrant colors are the best way to transition your food from winter to spring. just add a little orange or lemon – and voilà, sunshine in your house.
for me, lemon is the best ingredient in a salad dressing. and unsurprisingly, it’s a good match with the acerbic taste of raw fennel bulbs and celery stalks.
ingredients: 2 fennel bulbs, washed and cut into thin, longish slices * 3 long celery stalks, washed and cut into slices *
1 lemon, juice 1 drop harissa or sriracha hot sauce 1 drop mild acacia honey fleur de sel freshly ground black pepper argan oil
1 orange, peeled and cut into slices
1 grapefruit, peeled and cut into slices
* keep the green top leaves separate, to sprinkle on top
combine the greens with the dressing ingredients. mix the lemon juice with the other dressing ingredients: salt, pepper, honey, harissa, argan oil, and add over the fennel quickly (as it will prevent it from turning brown). arrange the lemon slices on top. sprinkle the top leaves over the salad.