Fennel Chopped Salad

• 1 fennel bulb, washed, end and core removed, thinly sliced
• 1/2 cup chopped walnut pieces
• 1 lemon, juiced
• zest of 1 lemon
• 1/3 cup extra virgin olive oil
• sea salt to taste
• 1/4 cup finely chopped marjoram or oregano
• 1.5 tablespoons grainy dijon mustard
• freshly ground black pepper to taste

1. I cut the fennel bulb into quarters, lengthwise, after removing the stem and the core, then use a knife or mandolin crosswise to make slices about 1/8" or less thick. Put into a bowl and add the walnuts.
2. Make the dressing. In a small bowl or pitcher start with the mustard, add the lemon juice and blend with a fork or whisk. Add the olive oil in a slow stream while whisking till emulsified. Add to fennel/walnut mix and toss until coated. Sprinkle on freshly ground black pepper to taste, salt, marjoram and lemon zest, toss lightly and serve.
3. Thinly sliced celery makes a wonderful addition to this salad.
4. You can also add thinly sliced button or cremoni mushrooms for variety, or discs of thinly sliced radishes.

fennel, lemon, extra virgin olive oil, salt, marjoram, mustard, freshly ground black pepper

Taken from food52.com/recipes/35747-fennel-chopped-salad (may not work)