a bold arugula salad with fennel, celery, manchego cheese, olives, harissa-spiced chickpeas + pecans + golden raisins, and a sweet pomegranate vinaigrette
For both the fennel and celery, you want them almost paper thin so that they don’t overwhelm the salad with too rough of a bite. That’s why I use the mandolin for the fennel. You could try using the mandolin for the celery as well, I just find it difficult to cut celery on the mandolin and prefer using a knife. Either way will work!