Another week, another recipe for the Kitchen Matrix Project, named after Mark Bittman's Kitchen Matrix cookbook. You can read about it: here. This month, I picked the recipes for the month am I'm very excited about the dishes and the bloggers who are joining me. And I am thrilled with how simple these recipes are to make.
This week, I picked 'Celery + 16 Ways' for the group. If you don't have the cookbook, Bittman's celery recipes are available online at the New York Times: here.More Celery
I opted to make a celery slaw with fennel because it's what I had and I love those flavors together. I used a mandolin to get the slices thin and uniform.
- 2 C shaved celery
- 2 C shaved fennel
- 2 T olive oil
- 1 T freshly squeezed lemon juice
- freshly ground salt
- pinch of fennel pollen
Place all ingredients together in a mixing bowl. Toss to coat. Let stand for at least 10 minutes for the flavors to meld. Serve immediately.