Shaved Fennel + Celery Salad

serves 2–4

2 cups thinly sliced fennel bulb (some fronds reserved)
2 cups thinly sliced celery
½ cup minced parsley
Minced peel of ½ lemon*
½ tsp. Dijon mustard
3 Tbsp. olive oil
2 Tbsp. fresh lemon juice
Kosher salt and freshly ground pepper, to taste
¼ cup fennel fronds, for finishing
Toasted sliced almonds, for finishing

In a large bowl, combine fennel, celery, and parsley.

In a bowl or glass measuring cup, whisk together lemon peel, mustard, olive oil, lemon juice, salt, and pepper. Pour the dressing over the vegetables and toss to coat.

Place on a serving platter and garnish with fennel fronds and toasted almonds right before serving.

* Kitchen Tip: The best way to remove the lemon peel without getting the pith is to use a peeler to remove swaths, then mince finely.

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Not only are celery and fennel full of dietary fiber, but parsley contributes additional vitamins and minerals to the dish as well as another layer of flavor and brightness.