Dandelion Greens with Shaved Fennel, Celery and Parsley
1 bunch dandelion greens, washed dried and torn up into large’ish pieces
1 bulb shaved fennel (shaved on the mandolin)
3 stalks celery, thinly sliced (paper-thin)
1/4 cup chopped fresh parsley
extra virgin olive oil (best quality you have)
fleur de sel
Wash and dry the dandelion greens and tear them into large’ish chunks (or cut them, but I prefer the messy look of tearing).
On a mandolin, on a thin setting (I cannot recall which on mine, but play around with yours) shave the fennel into paper thin slices. Cut your celery paper thin as well and chop your parsley, leaves and stems.
Combine in a bowl and mix together. Pour a couple of glugs of olive oli and add juice of half a lemon. Sprinkle a bit of salt and toss together. If you want more dressing, add a bit more olive oil and lemon juice. Adjust dressing and salt to your liking. Serve immediately.