-1 lg. fennel bulb
-2 celery stalks
-Juice of 3 lemons
-1/4 c. extra-virgin olive oil
-1 head frisée, trimmed and washed
-2 T. golden raisins
-1/4 c. toasted almonds, chopped
-Parmesan shavings, to taste (optional)
Using a mandoline slicer or a very sharp knife, carefully cut the fennel and celery into paper thin slices.
In a bowl, combine the fennel, celery, lemon juice, and olive oil and allow it to sit for 30 minutes or so.
Strain the fennel and celery, reserving the dressing. Set the fennel aside while you toss the frisée in the dressing.
Pile the dressed frisée on a plate and top with the raisins, almonds, fennel, celery, and parmesan shavings, if desired.