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Fennel is among my favorite cold-weather staples. Oddly enough I like the pairing of fennel and celery. Though their textures are similar, their flavors are so wildly different that the combination is striking. With little more than olive oil, loads of lemon juice, and pepper (and some Parmesan, why not?), they create just about as refreshing an uncooked dish as you can put on the table this time of year.

From The New York Times
Fennel and Celery Salad
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Yield: 4 to 6 servings

2 medium fennel bulbs, trimmed, some fronds reserved
3 celery ribs, trimmed
1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice, more to taste
Salt to taste
1/4 teaspoon black pepper, more to taste
Freshly shaved Parmesan cheese.

  1. Cut fennel bulbs in quarters lengthwise, discarding outer layer if it is exceedingly tough. Use a mandoline to slice quarters thinly; slice celery equally thin.
  2. Put sliced fennel and celery into a large bowl and drizzle with olive oil and lemon juice. Season with salt and pepper and toss gently to combine. Top with lots of freshly shaved Parmesan and chopped fennel fronds if you like.