Fennel and Celery Salad with Pumpkin Seeds

Name: Fennel and Celery Salad with Pumpkin Seeds
Yield: 4 servings
Ingredients: 1 3 celery stalks, cut crosswise into paper-thin slices; 1 1 small fennel bulb, trimmed, halved vertically, sliced paper-thin; 1 1/2 cup fresh Italian parsley leaves; 1 1/4 cup toasted salted pumpkin seeds (pepitas); 1 2 tablespoons olive oil; 1 1 tablespoon fresh lemon juice; 1 3/4 cup Parmesan cheese shavings (about 1 1/2 ounces)

From the kitchen of Carly

Crisp fennel and celery meet bright parsley in this light, crunchy salad. Toasted pumpkin seeds add nutty bite while lemon and good olive oil keep things sharp. Parmesan shavings finish it off. Simple, clean, and unexpectedly satisfying.

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

Ingredients

4 servings

13 celery stalks, cut crosswise into paper-thin slices
11 small fennel bulb, trimmed, halved vertically, sliced paper-thin
11/2 cup fresh Italian parsley leaves
11/4 cup toasted salted pumpkin seeds (pepitas)
12 tablespoons olive oil
11 tablespoon fresh lemon juice
13/4 cup Parmesan cheese shavings (about 1 1/2 ounces)

Instructions

Combine celery, fennel, parsley, and pumpkin seeds in large bowl. Whisk oil and lemon juice in small bowl. Season with salt and pepper; toss with vegetables. Toss in most of cheese; top with remaining cheese.