Fennel and Celery Salad with Pepitas

Ingredients

Serves 4
  • 3 celery stalks, sliced crosswise with a mandoline into paperthin slices
  • 1 small fennel bulb, trimmed, halved vertically, sliced paper thin with a mandolin
  • 1/2 cup fresh Italian parsley leaves
  • 1/4 cup toasted salted pumpkin seeds (pepitas)
  • 2 tbspn olive oil
  • 1 tbspn freshly squeezed lemon juice
  • 3/4 cup Parmesan cheese shavings

This salad is refreshing, crispy, crunchy, and with the right amount of salt. It’s perfect in the winter, but it would also work well in the hot summer months. The parmesan cheese grounds the salad nicely, lending it a bit of weight and flavour. The pumpkin seeds add texture, and the lemon dressing gives the salad a bit of zing.

Preparation

  1. Combine celery, fennel, parsley, and pepitas in a large bowl.
  2. Whisk oil and lemon juice in small bowl. Season with salt and pepper; toss with vegetables shavings.
  3. Add cheese and toss some more.