Recipe by: adapted from Gourmet
Serves: 2
Prep Time: Quick & Easy


1 large fennel bulb with fronds

4.5 cups small fresh flat-leaf parsley sprigs (from 3 large bunches)

1 pounds celery root

3 tablespoons pure lemon juice

2 tablespoons pulp-free orange juice

2 teaspoons shallots

0.75 teaspoons sugar

0.5 tablespoons fine grey sea salt

0.25 teaspoons black peppercorns

0.25 cups extra virgin olive oil

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Prep: Peel celery root with a sharp knife and cut into 1/8-inch-thick matchsticks. Mince shallots.

1. Tear enough fennel fronds into small sprigs to measure 1 1/2 cups. 

2. Trim fennel stalks flush with bulb and discard stalks. Quarter bulb lengthwise, then cut lengthwise into paper-thin slices with a mandoline or other manual slicer.

3. Toss sliced fennel with fronds, parsley, and celery root in a large bowl.

4. Whisk together lemon and orange juice (to taste), shallot, sugar, salt, pepper, and oil in a small bowl. Toss salad with dressing.