Celery and Fennel Salad with Preserved Lemons

Celery and Fennel? It's a bit redundant. When I don't have celery, I substitute fennel and vice versa. You may not find big romance with these two veggies, but they make good domestic partners. They like long waits in the vegetable drawer and spending quality time with their friends, citrus and parsley.

(Based on a recipe from Sunset Magazine)

Ingredients:

1/4 cup chopped preserved lemon rind

2 Tbsp fresh lemon juice

1/3 cup extra- virgin olive oil

Sea salt and pepper

1 large bunch celery, leaves trimmed and tough outer fibers stirpped

2 fennel bulbs, stalks and fronds discarded

1 cup Medjool dates

1 cup loosely packed parsley leaves

1. Stir together preserved lemon rind, 2 tbsp lemon juice, and the oil in a small bowl. Season with salt, pepper, and more lemon juice if needed.

2. Slice celery stalks very thinly on the diagonal. Cut fennel bulbs in half lengthwise; cut out and discard cores. Thinly slice crosswise. Pit dates and cut into slivers. Combine with celery, fennel, and parsley in a large bowl.

3. Add dressing and toss to coat.

Here's another recipe, with citrus and parmesan.

Celery and Fennel Salad from New York Time's author, Mark Bittman