Celery and Fennel Salad

Bon Appétit Test Kitchen

4 Servings

Ingredients

¼ cup pine nuts

1 large fennel bulb, very thinly sliced

6 celery stalks, very thinly sliced

½ cup fresh flat-leaf parsley leaves with tender stems

3 tablespoons fresh lemon juice

3 tablespoons olive oil

Kosher salt, freshly ground pepper

2 ounces Parmesan, shaved

Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes; let cool.

Toss fennel, celery, parsley, and pine nuts with lemon juice and oil in a large bowl; season with salt and pepper. Serve salad, topped with Parmesan.