Celery and Fennel Salad with Chorizo Crumbs

For the celery and fennel salad with chorizo crumbs, first put all the ingredients for the dressing in a jam jar, close it and shake it up vigorously.

Place chorizo slices close together on a baking sheet lined with baking paper, drizzle lightly with olive oil and bake in a preheated oven at 160 °C for 12 minutes. Remove and let cool. Remove the chorizo chips from the baking paper, remove excess oil and blend into crumbs in a food processor. Important: collect all the oil in a bowl!

Wash the fennel bulbs well, pluck off the greens and set aside. Slice the flesh into fine slices. Cut away the root of the celery and wash the stalks well. Remove the outermost skin with a knife. Using a peeler, peel the rest lengthwise into strips. Marinate the fennel and celery with the dressing and let stand for a few minutes.

Arrange fennel-celery salad on a plate. Sprinkle with chorizo crumbs, fennel greens and anise shoots and drizzle the celery and fennel salad with chorizo crumbs with a little chorizo oil and serve.

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