Yossy Arefi
This light, fresh salad is made even crunchier with a sprinkling of pine nuts.
Recipe information
Yield
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
Preparation
Step 1
Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes; let cool.
Step 2
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.
Nutrition Per Serving
Calories (kcal) 250 Fat (g) 21 Saturated Fat (g) 5 Cholesterol (mg) 15 Carbohydrates (g) 10 Dietary Fiber (g) 4 Total Sugars (g) 2 Protein (g) 8 Sodium (mg) 310
