Fennel and Celery Root Salad

Name: Fennel and Celery Root Salad
Yield: 4 servings
Ingredients: 1 1 small fennel bulb, very thinly sliced on a mandoline, plus 1/4 cup coarsely chopped fennel fronds; 1 1/2 small celery root (celeriac; about 6 ounces), peeled, very thinly sliced on a mandoline; 1 1 small head of Treviso or Chioggia radicchio, outer leaves separated, heart quartered; 1 Leaves from 1 bunch celery (about 1 cup); 1 1/2 cup parsley leaves with tender stems; 1 1 tablespoon marjoram leaves; 1 Kosher salt, freshly ground pepper; 1 3 tablespoons olive oil, preferably new-harvest; 1 2 tablespoons fresh lemon juice

From the kitchen of Carly

Raw fennel and celery root meet bitter radicchio in this bright, herbaceous salad. Treviso's deep purple leaves contrast with pale translucent slices, while celery leaves and marjoram add aromatic depth. A simple olive oil and lemon dressing lets the vegetables' natural sweetness shine through.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 small fennel bulb, very thinly sliced on a mandoline, plus 1/4 cup coarsely chopped fennel fronds
11/2 small celery root (celeriac; about 6 ounces), peeled, very thinly sliced on a mandoline
11 small head of Treviso or Chioggia radicchio, outer leaves separated, heart quartered
1Leaves from 1 bunch celery (about 1 cup)
11/2 cup parsley leaves with tender stems
11 tablespoon marjoram leaves
1Kosher salt, freshly ground pepper
13 tablespoons olive oil, preferably new-harvest
12 tablespoons fresh lemon juice

Instructions

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.