2 tablespoons lemon juice
2 tablespoons vinegar
3/4 cup extra-virgin olive oil
scant 1/2 teaspoon salt
1/2 teaspoon pepper
1 bunch celery, cleaned, leaves and small stems removed
1 cup coarsely grated pecorino romano cheese
1/2 cup whole flat-leaf parsley, roughly chopped
1/2 cup fennel tops (feathery parts only)
1 medium beet, boiled, cooled, and peeled
8 shaved pieces pecorino romano cheese (for garnish)
Note: You will need four 3-inch ring molds for this recipe.
To make dressing, put lemon juice, vinegar, olive oil, salt, and pepper in a blender and purée for 1 minute. Set aside.
Using a mandoline or knife, slice celery on the bias (diagonal), paper thin. Place sliced celery, grated cheese, parsley, fennel tops, salt, and pepper in a large mixing bowl.
Toss ingredients, adding dressing little by little to taste. Set aside.
Using a mandoline or knife, slice beet paper thin. Set aside.
To assemble, place a 3-inch ring mold in the center of a plate and fill almost to the top with the celery-fennel mixture. The top layer will be the sliced beets, placed so they completely cover the celery. Finish with the shaved romano (it should cover the entire layer of beets; add a few more shavings if necessary). Remove ring molds before putting salads on the table. Serves 4.
