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celery-fennel-salad.md

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Celery and Fennel Salad

Ingredients

  • 1/4 cup pine nuts
  • 1 large fennel bulb, very thinly sliced
  • 6 celery stalks, very thinly sliced
  • 1/2 cup fresh flat-leaf parsley leaves with tender stems
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • Kosher salt, freshly ground pepper
  • 2 ounces Parmesan, shaved

Directions

  1. Preheat oven to 350°F. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes; let cool.
  2. Toss fennel, celery, parsley, and pine nuts with lemon juice and oil in a large bowl; season with salt and pepper. Serve salad, topped with Parmesan.

Reference