PARSLEY, FENNEL, AND CELERY ROOT SALAD

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Parsley, Fennel, and Celery Root Salad image

Categories     Salad     Leafy Green     Vegetable     No-Cook     Fennel     Fall     Shallot     Parsley     Gourmet

Yield Makes 10 servings

Number Of Ingredients 10

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

Steps:

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

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