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This light, fresh salad is made even crunchier with a sprinkling of pine nuts.
Ingredients
- 1 large fennel bulb, very thinly sliced
- 6 celery stalks, very thinly sliced
- ½ cup fresh flat-leaf parsley leaves with tender stems
- 3 tablespoons fresh lemon juice
- Kosher salt, freshly ground pepper
- 2 ounces Parmesan, shaved
Recipe Preparation
Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes; let cool.
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.
