Shaved Fennel, Celery And Preserved Lemon Salad - cooking recipe

Ingredients

1 None lemon, quartered
1 3/4 lbs fennel bulbs, trimmed, green fronds coarsely chopped and reserved
3 None celery stalks
2 tbsp cider vinegar
1/4 cup extra virgin olive oil
2 tsp honey
1 bunch chives, chopped
1 None preserved lemon, peel thinly sliced (about 1 1/2 tbsp)

Preparation

Squeeze lemon into large bowl of iced water, then drop in squeezed wedges. Using a mandoline or knife, finely slice fennel bulbs and celery and place in lemony water to prevent discoloration.
Whisk vinegar, oil, honey and chives in a large bowl. Season with white pepper.
Drain fennel and celery, discarding lemon. Add to vinegar mixture, along with preserved lemon peel and fennel fronds. Toss to coat. Cover with plastic wrap.
Refrigerate for 1 hour. Taste before seasoning as preserved lemon can be quite salty.