Parsley, Fennel, and Celery Root Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Active time: 45 min Start to finish: 45 min Ingredients:
1 large fennel bulb with fronds (sometimes called anise; 1 1/4 lb) |
4 1/2 cups small fresh flat-leaf parsley sprigs (from 3 large bunches) |
1 1/2 cups small curly parsley sprigs (from 2 large bunches) |
1 medium celery root (1 lb), peeled with a sharp knife and cut into 1/8-inch-thick matchsticks |
2 1/2 to 3 tablespoons fresh lemon juice |
2 tablespoons minced shallot |
3/4 teaspoon sugar |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/3 cup olive oil |
Directions:
1. Tear enough fennel fronds into small sprigs to measure 1 1/2 cups. 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. Toss sliced fennel with fronds, parsley, and celery root in a large bowl.
2. Whisk together lemon juice (to taste), shallot, sugar, salt, pepper, and oil in a small bowl. Toss salad with dressing.
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