Cut fennel heart into very thin slices. Put tender greens aside. Cut carrots, zucchini, and celery into thin slices or very fine sticks. Arrange all salad ingredients in a large baking dish. Add tender celery and fennel greens.
For the dressing: mix olive oil with the white wine vinegar, salt and freshly ground pepper until hearty, season to taste. Pour over the salad and bring to the table on the spot.
Important: use aromatic olive oil from the first pressing, add vinegar and spices in great detail with a whisk. If desired, you can increase the amount of vinegar or add with juice of a lemon.
Tip: Stock up on a range of high-quality spices – it pays!
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