This is as simple as it gets, but it’s better than the sum of its parts. In fact, given the amount of rich, heavy food we consume during Passover and holidays, this salad is a welcome reprieve at the seder table or with any heavy meal. It cleanses your palate while wetting your appetite for more traditional dishes to come: matzah ball soup, brisket, gefilte fish, potato kugel, or whatever your family traditionally serves. I’ve served this at many a dinner party (and a few seders) and it gets rave reviews every time. If you can’t find Meyer lemons, regular lemons will do just fine.
1 fennel bulb, shaved paper thin
2 celery ribs, shaved paper thin
Juice of 1 Meyer lemon or regular lemon
Extra virgin olive oil
Flaky sea salt
Freshly ground black pepper
Celery leaves, for garnish
On a large plate or platter, spread out the fennel slices. Layer the celery slices on top. Drizzle the lemon juice and the olive oil, and sprinkle some flaky sea salt and black pepper on top. Serve immediately or refrigerate, covered, for 1 to 2 hours before serving. The salad gets better the longer it sits. Serve, garnished with celery leaves.
Pronounced: SAY-der, Origin: Hebrew, literally “order”; usually used to describe the ceremonial meal and telling of the Passover story on the first two nights of Passover. (In Israel, Jews have a seder only on the first night of Passover.)