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Salads | |
| 1 cup fresh flat-leaf parsley leaves 1/2 cup caper berries, thinly sliced 3 ribs celery, thinly sliced, plus picked celery leaves 1 fennel bulb and fennel fronds, thinly sliced with fronds reserved 1/2 bunch radishes, thinly sliced Extra-virgin olive oil, for drizzling Juice of 1 lemon Kosher salt and freshly ground black pepper | |
| In a large bowl, combine the parsley leaves, caper berries, sliced celery and leaves, sliced fennel and fronds and radishes. Drizzle with olive oil and lemon juice. Toss to lightly combine and season with salt and pepper. | |
| Don't use a lot of capers if you can't find caper berries - will be too salty | |
Good | |
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