In A Crunch Celery Fennel Slaw With Ginger Over A Bed Of Arugula

• 1/3 cup extra virgin olive oil
• 1 tablespoon fresh ginger, minced
• 3 teaspoons lemon juice
• 1 teaspoon brown sugar
• 1 teaspoon fennel pollen
• 1 teaspoon anise seeds
• 3 to 4 celery stalks, thinly sliced diagonally
• 1/4 cup loosely packed celery leaves
• 1 large fennel bulb
• 1 tablespoon chopped fennel fronds
• 3 cups baby arugula
• 4 stalks asparagus, cut into 1/2-inch pieces
• 1 teaspoon sesame seeds
• 2 tablespoons pistachio nuts (optional)
• 1 avocado, thinly sliced (optional)
• 1 medium shallot, chopped fine (optional)

1. Using a food processor, whisk together first 7 ingredients.
2. In a saute pan, heat about a tablespoon of olive oil, add sesame seeds and asparagus. Flash-cook until asparagus turns bright green (about 1 minute).
3. In a medium bowl, combine thinly sliced fennel and celery, chopped fennel fronds and celery leaves. Toss to coat. Season to taste with salt and pepper.
4. To assemble: spoon fennel and celery slaw over a bed of arugula. Top with asparagus and sesame seed mixture. Add pistachios. Garnish with avocado slices.

extra virgin olive oil, fresh ginger, lemon juice, brown sugar, fennel pollen, anise seeds, celery stalks, celery, fennel bulb, fennel fronds, baby arugula, stalks asparagus, sesame seeds, pistachio nuts, avocado, shallot

Taken from food52.com/recipes/16575-in-a-crunch-celery-fennel-slaw-with-ginger-over-a-bed-of-arugula (may not work)