Cook the Issue 2010: Celery, Fennel, and Black Olive Salad with Parmigiano Dressing

liamsaunt, member

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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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Cook the Issue # 109 2010 - Lamb with Sweet Onion Pitas with Orange Cucumber Salad

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Cook the Issue 2010: Chinese Barbecued Roast Pork

Comments (2)

Pielove writes: This looks great, I am making this tonight! Did you try the salad from the Valentine's Day article-- it has pear and avocado in it and is really good. Ha, the strings don't bother me, especially in sliced celery, so I don't bother peeling. Posted: 10:56 am on January 6th

ICDOCEAN1 writes: Glad to hear that I'm not the only one that "peels" celery, doesn't everyone? Posted: 9:29 pm on January 5th

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