Photo by Peden + Munk
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.
Recipe information
Yield
4 servings
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
Preparation
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.
Recipe notes
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