super salad

Even though it's still winter (ugh), I've really been into salads lately. The last of my post-preggo baby weight (double ugh) that's been looming around might be part of the reason. Here's a recent favourite. Start with a gnarly celery root:

And a bulb of fennel:

Cut the celery root into thin matchsticks and slice the fennel thinly (reserve some of the fronds for the dressing). Add in some thin slices of red onion:

Whisk together a quick dressing of freshly-squeezed orange juice, chopped fennel fronds, olive oil, sugar, sea salt and cracked pepper (I did this all to taste):

Toss everything together and let sit for an hour or longer (it's even good the next day). Season again. Other great additions to this salad include: toasted hazelnuts, thinly sliced granny smith apple, and shavings of parmigiano-reggiano cheese.