Few are as blessed as we who live in Southern California, with access to strawberry sublimity almost every month of the year. For this recipe I used seascape berries, which have a complex, super strawberry flavor and are in the farmer's market now, but any intensely-berry variety you can lay your hands on will do. (No, faux gourmet superstore, I am not looking at you!) The simple greens let the strawberries steal the show, with fennel and celery in crunchy supporting roles.

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