by Caitlin Saniga
- 1 large fennel bulb, top removed
- 3 mini cucumbers
- 2 stalks celery, trimmed
- 1 shallot
- 2 tablespoons olive oil
- 1 teaspoons fresh lemon juice
- 1/4 cup fresh dill
- salt and pepper to taste
Cut the fennel bulb in half, and remove the hard core. Use a mandoline to shave the fennel, cucumbers, celery and shallot. Combine in a bowl.
In a separate bowl, whisk together the olive oil and lemon juice. Season with salt and pepper.
Divide the vegetables among 4 bowls. Drizzle with lemon dressing. Sprinkle with fresh dill.
Makes 4 servings.
Recipe adapted from: Feasting at Home
*Time for a good old fashioned shaving… of vegetables. We love spring produce, and it can stand easily on its own. So why not highlight it with some simple styling? Check out all our May shaved salads — or Crisp Wisps — right here.