Crispy salad (1)

3 stalks of celery, 2 2 or 3 artichokes, fennel, 1 bunch of radishes, a few leaves of lettuce (optional), extra virgin olive oil, salt, lemon juice

Thoroughly clean three celery stalks fresh (green or white, as you prefer), even using some of the most beautiful and leaves keep. The leaves "passable" can be frozen for future use in broths and soups, which give a great flavor. Slice the celery is not too thin and place in Salad Bowl.
Remove the first "leaf" outside by two fennel (also, if not ruined, it can be frozen and used as addition to vegetable broths), then cut into quarters Poofs and wash them thoroughly; Finally slice thin, preferably with the special tool. Then take two or three raw artichokes (depends on size), remove the outer leaves, cut off the ends at a height of approximately 2/3 of the artichoke, then cut them into quarters and eliminate even finer tips that stand in the middle and could "feel" more than the eye.
Clean a bunch of radishes and slice thin. The tender leaves of radish, when are cool, can be chopped finely and enter in salads as well as soups and vegetable stew. Stir celery, fennel, artichokes and radishes and drizzle with extra virgin olive oil, salt and lemon juice to taste. For presentation, you can serve on salad leaves.