Simplicity relies on quality. Be choosy when picking your produce, and look for a new-harvest olive oil for this, which will lend a bright, robust flavor.

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

　　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.