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Fennel and Celery Root Salad

Name: Fennel and Celery Root Salad
Ingredients: 1 small fennel bulb, very thinly sliced on a mandoline, plus 1/4 cup coarsely chopped fennel fronds; 1/2 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); 1/2 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

A small grocery run gets this on the table.

Ingredients

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directions

1.
Toss sliced fennel, fennel fronds, celery root, radicchio, celery leaves, parsley, and marjoram in a large bowl to combine; season with salt and pepper. Drizzle with oil and lemon juice and toss to coat; taste and season with more salt and pepper if needed. Pile salad lightly onto plates.

Recipes sourced from Epicurious.com.

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