This five-ingredient salad tastes like you spent big money on it at a restaurant. It's so easy to assemble you won't even believe it; plus, it dresses itself as you serve it.
Technique tip: A mandolin can be used for quick and thin slices of your fennel.
- 3/4 cup cubed pecorino cheese
- 1/4 cup roughly chopped pistachios
- 1/4 cup olive oil
- 1 to 2 bulbs fennel, thinly sliced
- 2 stalks celery, sliced on the bias with any celery leaves roughly chopped
- 1/2 teaspoon salt
- 1 lemon, halved
On a large serving plate, place cheese and pistachios in the center. Pour olive oil over and swirl the plate around so the entire bottom is coated with olive oil and the cheese and nuts are evenly distributed.
Mound fennel and celery on top and season with salt before squeezing both lemon halves on top.