Fennel and Celery Root Salad

bon appétit salad fennel root vegetable radicchio celery parsley vegan vegetarian wheat/gluten-free winter side

N/A

4 servings

Source

Ingredients

1 small fennel bulb, very thinly sliced on a mandoline, plus ¼ cup coarsely chopped fennel fronds

½ small celery root (celeriac; about 6 ounces), peeled, very thinly sliced on a mandoline

1 small head of Treviso or Chioggia radicchio, outer leaves separated, heart quartered

Leaves from 1 bunch celery (about 1 cup)

½ cup parsley leaves with tender stems

1 tablespoon marjoram leaves

Kosher salt, freshly ground pepper

3 tablespoons olive oil, preferably new-harvest

2 tablespoons fresh lemon juice

Method

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.