Parsley, Fennel, and Celeriac Salad
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
0.75 teaspoons sugar
0.25 teaspoons black peppercorns
0.25 cups extra virgin olive oilShop this recipe
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.