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

Ingredients

• 1/3
  
  cup extra virgin olive oil
  
• 1
  
  tablespoon fresh ginger, minced
  
• 3
  
  teaspoons lemon juice
  
• 1
  
  teaspoon brown sugar
  
• 1
  
  teaspoon fennel pollen
  
• 1
  
  teaspoon anise seeds
  
• 3 to 4
  
  celery stalks, thinly sliced diagonally
  
• 1/4
  
  cup loosely packed celery leaves
  
• 1
  
  large fennel bulb
  
• 1
  
  tablespoon chopped fennel fronds
  
• 3
  
  cups baby arugula
  
• 4
  
  stalks asparagus, cut into 1/2-inch pieces
  
• 1
  
  teaspoon sesame seeds
  
• 2
  
  tablespoons pistachio nuts (optional)
  
• 1
  
  avocado, thinly sliced (optional)
  
• 1
  
  medium shallot, chopped fine (optional)
  

Directions

1. Using a food processor, whisk together first 7 ingredients.

2. In a saute pan, heat about a tablespoon of olive oil, add sesame seeds and asparagus. Flash-cook until asparagus turns bright green (about 1 minute).
3. In a medium bowl, combine thinly sliced fennel and celery, chopped fennel fronds and celery leaves. Toss to coat. Season to taste with salt and pepper.
4. To assemble: spoon fennel and celery slaw over a bed of arugula. Top with asparagus and sesame seed mixture. Add pistachios. Garnish with avocado slices.