A simple recipe from the king of simple – Mark Bittman.
Ingredients:
2 medium fennel bulbs, trimmed, some fronds reserved 3 celery ribs, trimmed 1/4 cup olive oil 3 tablespoons fresh lemon juice Salt and pepper Freshly shaved Parmesan
Preparation:
Cut fennel bulbs in half lengthwise, discarding outer layer if it is tough. Slice quarters thinly (using a mandoline if you have one). Slice celery equally thin.
In a medium bowl, toss fennel and celery together. Dress with olive oil and lemon juice, season to taste. Sprinkle with Parmesan and chopped fennel fronds if you wish, and serve.