My family hails from a town called Castelvetrano, which is famous for its ancient Greek city Selinunte that lies along the city’s coast. The name Selinunte came from the wild celery (selinus) that grew abundantly in the area. Perhaps it is sheer coincidence that celery went into almost every salad I ate as a child.
This easy salad is a refreshing addition to a summer barbeque. You can have all the ingredients prepared beforehand and toss together just before serving.
Fennel and Celery Salad
Makes 4 servings.
Difficulty Rating: Easy
INGREDIENTS:
1/4 cup extra virgin olive oil
3 tablespoons vinegar
1/2 teaspoon sugar
1 large fennel bulb
3 stalks celery
1/3 cup thinly sliced red onion
1 tablespoon chopped fresh oregano
Salt and pepper
DIRECTIONS:
Combine the oil, vinegar, and sugar in a small bowl and set aside.
Wash fennel and cut into quarters. Remove the inner cores and discard. Cut into thin slices. You can discard the fronds or use them. Place fennel in a medium bowl.
Cut celery diagonally into thin slices and place into bowl. Add onion and oregano. Toss salad with dressing and season with salt and pepper.
