Follow these steps for perfect results
fennel
chopped
celery stalks
chopped
fresh basil leaves
chopped
red wine vinegar
none
olive oil
none
salt
none
ground black pepper
none
Chop the fennel bulbs.
Chop the celery stalks.
Chop the fresh basil leaves.
In a medium bowl, combine the chopped fennel, celery, and basil.
Add red wine vinegar, olive oil, salt, and black pepper to the bowl.
Toss all ingredients together until well combined.
Serve immediately or chill for later.
Expert advice for the best results
For a stronger anise flavor, use the fronds of the fennel bulb.
Chill the salad for at least 30 minutes before serving to allow the flavors to meld.
Everything you need to know before you start
5 mins
Can be made a few hours ahead.
Serve in a shallow bowl or on a plate, ensuring the ingredients are evenly distributed.
Serve as a side dish with grilled meats or fish.
Serve as a light lunch or appetizer.
Pinot Grigio or Sauvignon Blanc
Discover the story behind this recipe
Common in Mediterranean salads and appetizers.
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