Fennel and Celery Salad with Pumpkin Seeds

By ahree

Ingredients

• • 3 celery stalks, cut crosswise into paper-thin slices
• • 1 small fennel bulb, trimmed, halved vertically, sliced paper-thin
• • 1/2 cup fresh Italian parsley leaves
• • 1/4 cup toasted salted pumpkin seeds (pepitas)
• • 2 tablespoons olive oil
• • 1 tablespoon fresh lemon juice
• • 3/4 cup Parmesan cheese shavings (about 1 1/2 ounces)

Details

Adapted from thebittenword.typepad.com

Preparation

Step 1

Combine celery, fennel, parsley, and pumpkin seeds in large bowl. Whisk oil and lemon juice in small bowl. Season with salt and pepper; toss with vegetables. Toss in most of cheese; top with remaining cheese.