We are welcoming some new friends to Emmy Cooks today! They are fine folks, the discerning type who chose not only to click on a “Freshly Pressed” beet recipe, but also chose to stick around and click on over here, too. So welcome, new friends! Here you’ll find a community of cooks and readers and writers and old friends who are always ready to answer questions, share good advice, and trade recipes and tips. Thank you, old friends and new friends, for being here!
In the spirit of the communal table, here’s a potluck contribution that travels well, so you can take it to parties all summer. I was inspired to make it, I confess, when I accidentally found three heads of celery in my grocery bag instead of the one I meant to buy (don’t even ask how that happened), but the happy result was a salad so crisp and lemony that I will certainly be making it again. It joined a host of other outstanding salads in our friends’ back yard this afternoon, where I also discovered the allure of thick slabs of roasted fennel. Just make sure you save a fennel bulb for the salad.Remember that riotous fiesta of a Summer Crunch Salad with Feta, Mint, and Lime? The one we had to make over and over because it was so good? This salad is a refined Italian relation: fennel, Parmesan cheese, lemon. You could go the distance by substituting pine nuts for the pumpkin seeds. Either way, the key elements here are the same: celery and fennel for crunch, plenty of Parmesan shavings for salt, and enough lemon juice to make the whole thing sing. Continue reading Crunchy Celery and Fennel Salad (click for recipe)