Insalata di finocchi e sedano

• 1 large fennel bulb
• 1 large white celery heart
• 4 tablespoons intensely fruity extra-virgin oliv

Cut off the stalks and leaves from the fennel bulb, then remove the outer layer from the bulb. Discard the tough outer ribs from the celery heart. Cut the fennel and celery into very narrow strips.

Put the fennel and celery strips in a bowl, drizzle with the oil, season with the salt and pepper, and toss to mix.