Cook the Issue 2010: Celery, Fennel, and Black Olive Salad with Parmigiano Dressingcomments (2) January 5th, 2011 in Gallery
I know I mentioned I don't love celery but I had all the ingredients for this salad in my fridge and so decided to give it a try. I peeled the celery to eliminate the strings that I find so distasteful and this helped a lot. Overall, I enjoyed it. The salad is very interesting, crunchy and fresh.
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