In a Crunch Celery Fennel Slaw with Ginger over a Bed of Arugula

Course Appetizers

Ingredients in this Recipe

1 avocado, thinly sliced (optional)
1 medium shallot, chopped fine (optional)
1 tablespoon fresh ginger, minced
1 teaspoon anise seeds" itemprop="name">anise seeds
1 teaspoon brown sugar
1 teaspoon fennel pollen
1 teaspoon sesame seeds
1/3 cup extra virgin olive oil
2 tablespoons pistachio nuts (optional)
3 cups baby arugula
3 teaspoons lemon juice
3 to 4 celery stalks, thinly sliced diagonally
4 stalks asparagus, cut into 1/2 inch pieces

Recipe Preparation

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