Name: Celery and Fennel Salad
Yield: 4 Servings
Ingredients: 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

Sliced celery fennel shaved parmesan pine nuts and parsley leaves in a serving platter.

Photo by Travis Rainey, Food Styling by Stevie Stewart, Prop Styling by Gerri Williams

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

Recipe notes