Celery and Fennel Salad

By garciamoss

This light, fresh salad is made even crunchier with a sprinkling of pine nuts.

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

Preparation

Step 1

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.