- 2 fennel bulbs – keep fronds
- 3 stalks of celery – clean leaves and keep for salad
- 1 small red onion
- 1 c crushed walnuts
- 1 c finely grated pecorino
- ½ c medjool dates, diced
- ½ cup of mint leaves
- ½ juice of a lemon, zested
- 4 tbsp of extra virgin olive oil
- 1 tsp of salt
Recipes
Salad:
Shaved Fennel, Walnut, and Mint Salad
Eden Grinshpan
Ingredients
Method
- Using a mandolin, thinly slice the fennel, celery, and red onion. Set aside.
- Roughly crush 1 cup of walnuts using the bottom of a pan or your knife.
- Finley grate 1 cup of pecorino.
- Chop ½ cup of dates.
- Assemble the salad on a large plate starting with the grated vegetables. Next add the cheese, dates, walnuts, and top off with fennel fronds, celery leaves, mint and lemon zest.
- Dress the salad with salt, olive oil, and lemon juice.
