Salads

Grate carrots and apple, either by hand or with a machine. Chop & add some mint. Season with a bit of lemon, salt, and olive oil to taste. If you want to throw in some beet, that's great, too. Mint is key. Nice hard apples, nothing mushy. -SRD

2 medium fennel bulbs, trimmed, some fronds reserved, 3 celery ribs, trimmed, 1/4 cup extra virgin olive oil, 3 tablespoons fresh lemon juice, more to taste, Salt to taste, 1/4 teaspoon black pepper, more to taste, Freshly shaved Parmesan cheese.

1. Cut fennel bulbs in quarters lengthwise, discarding outer layer if it is exceedingly tough. Use a mandoline to slice quarters thinly; slice celery equally thin.
2. Put sliced fennel and celery into a large bowl and drizzle with olive oil and lemon juice. Season with salt and pepper and toss gently to combine. Top with lots of freshly shaved Parmesan and chopped fennel fronds if you like.

From here, tested and vouched for by SRD.

I suspect you got this too. My tip: also buy a salad-spinner wherever you live. It really makes everything better. And ALWAYS make your own dressing. My dressing? GOOD mustard (with SPICE), dash of honey, garlic, olive oil, balsamic vinegar, dash of salt, fresh-ground pepper

A couple notes on this:

1. Keep a special balsamic in the cabinet for it. The reaaaallly thick pretty sweet one. Comes in a smaller bottle. Totally worth it.

2. Ingredients: tomatoes, mozzarella, raw garlic chopped and sprinkled on top, salt, pepper, basil if you have it (if not oregano, arugula, nothing at all is good too),LOTS of olive oil poured on top, drizzle balsamic

3. If you eat with a fork and serve with slices of GOOD bread (warm is great, THIS IS A FULL MEAL. Use 2 balls of mozzarella if you wanna share.

4. I recommend cutting the tomatoes in smileys and the mozzarella in half, and organizing in a sun-shape. I'll try to replace with a model-picture.