A mandoline, V-slicer, or other flat slicer-type tool with a sharp blade makes easy work of slicing the celery stalks thinly.
Recipe information
Yield
Makes 6 Servings
Ingredients
4
large celery stalks, very thinly sliced on a diagonal
6
ounces baby spinach leaves (about 10 cups loosely packed)
¼
cup extra-virgin olive oil
3
tablespoons fresh Meyer lemon juice or regular lemon juice
Kosher salt and freshly ground black pepper
Need to make a substitution?
Preparation
Combine celery and spinach in a large bowl. Drizzle oil and lemon juice over; sprinkle generously with salt and pepper and toss to coat. Divide among 6 plates. Top each with 2 Asiago-Pepper Fricos.