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.

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.