Shaved Celery and Fennel Salad

  • ¼ cup pine nuts
  • 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
  • 3 tablespoons olive oil
  • Kosher salt, freshly ground pepper
  • 2 ounces Parmesan, shaved

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.

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