She Strengthens

Sophisticated Flavors Unite in a Refreshing Salad

Moroccan Inspiration Meets Crunchy Delights

Preserved lemons, a staple in Moroccan cuisine, add a tangy twist to this unexpected salad combination. These salty, citrusy gems can be found in gourmet grocery stores or online, preserved in a mixture of salt and lemon juice.

A Symphony of Flavors and Textures

This easy-to-make salad yields 6 to 8 servings and requires only 5 minutes of active preparation time. With its perfect balance of crunchy and fresh ingredients, it’s sure to impress.

Gather Your Ingredients

• 3 celery stalks with leaves attached, plus additional leaves from the celery bunch
• 2 medium fennel bulbs, cored and very thinly sliced lengthwise, with fennel fronds reserved for garnish (optional)
• 1 cup Italian parsley leaves, coarsely chopped
• 1/3 cup oil-cured black olives, halved and pitted
• 1/2 preserved lemon, rind only, very thinly sliced
• Preserved Lemon and Bitters Vinaigrette

Bring It All Together

Trim leaves from celery stalks and coarsely chop them; set aside. Thinly slice celery stalks on the bias. Combine celery, celery leaves, fennel, parsley, olives, and lemon rind in a large bowl. Add vinaigrette and toss to coat. Season well with salt and freshly ground black pepper.

The Finishing Touches

Mound salad onto a serving platter and, if using, garnish with fennel fronds. For a perfect pairing, try Palliser Estate Sauvignon Blanc from New Zealand’s Martinborough region. This crisp and dry wine complements the salad’s herbal flavors, with notes of apricots, tropical fruits, and herbs.