Ingredients

• 4 stks celery heart, sliced thinly
• 1/2 ea fennel bulb, sliced thinly
• 3 ea plum tomatoes, sliced thinly (optional)
• 1 T scallion, chopped
• 1 T basil
• 1 T parsley
• 1/4 C olive oil
• juice of 1 lemon

Instructions

1. Whisk together the oil and lemon juice, then season to taste.
2. Toss with the remaining ingredients, then refrigerate 3 to 5 hours to marinate.
3. Plate and serve chilled.

adapted from: Barefoot Contessa, pg 46

Contributed by: Skip