Name: Fennel and Celery Root Salad
Yield: 4 servings
Ingredients: 1 small fennel bulb, very thinly sliced on a mandoline, plus ¼ cup coarsely chopped fennel fronds; ½ small celery root (celeriac; about 6 ounces), peeled, very thinly sliced on a mandoline; 1 small head of Treviso or Chioggia radicchio, outer leaves separated, heart quartered; Leaves from 1 bunch celery (about 1 cup); ½ cup parsley leaves with tender stems; 1 tablespoon marjoram leaves; Kosher salt, freshly ground pepper; 3 tablespoons olive oil, preferably new-harvest; 2 tablespoons fresh lemon juice

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Peden + Munk

Simplicity relies on quality. Be choosy when picking your produce, and look for a new-harvest olive oil for this, which will lend a bright, robust flavor.

Recipe notes