Source: Culinary Institute of America
Serves 8 as a side dish
2 medium fennel bulbs, trimmed with some fronds removed
3 celery ribs, trimmed
¼ cup extra virgin olive oil
3 Tbps fresh lemon juice
Salt, to taste
¼ tsp. ground black pepper
8 oz smoked tofu, very thinly sliced
Cut the fennel bulbs in quarters, lengthwise, discarding the outer layer if it is exceedingly tough. Use a mandolin to slice quarters thinly; slice the celery equally thin.
Place sliced fennel and celery into a large bowl and drizzle with olive oil and lemon juice. Season with salt and pepper and toss gently to combine. Top with sliced tofu and chopped fennel fronds, and a squeeze of lemon juice, if you like.
