Active time: 45 min Start to finish: 45 min

　　

Ingredients

Makes 10 servings

　　1 large fennel bulb with fronds (sometimes called anise; 1 1/4 lb)

　　4 1/2 cups small fresh flat-leaf parsley sprigs (from 3 large bunches)

　　1 1/2 cups small curly parsley sprigs (from 2 large bunches)

　　1 medium celery root (1 lb), peeled with a sharp knife and cut into 1/8-inch-thick matchsticks

　　2 1/2 to 3 tablespoons fresh lemon juice

　　2 tablespoons minced shallot

　　3/4 teaspoon sugar

　　1/2 teaspoon salt

　　1/4 teaspoon black pepper

　　1/3 cup olive oil

　　

Step 1

Tear enough fennel fronds into small sprigs to measure 1 1/2 cups. Trim fennel stalks flush with bulb and discard stalks. Quarter bulb lengthwise, then cut lengthwise into paper-thin slices with a mandoline or other manual slicer. Toss sliced fennel with fronds, parsley, and celery root in a large bowl.

　　

Step 2

Whisk together lemon juice (to taste), shallot, sugar, salt, pepper, and oil in a small bowl. Toss salad with dressing.