Fennel, Celery Root, Parsley and Red Onion Salad
1/2 bulb (8 ounces) celery root (celeriac), peeled, cored and cut into long, thin strips (2 cups)
8 ounces fennel (outer layer and tough stems discarded), cored, then cut into long, thin strips ( 2 cups), fronds reserved for optional garnish
1/2 small red onion, cut into thin slices (2/3 cup)
Leaves from 1 or 2 bunches parsley, preferably flat-leaf, chopped (2 cups packed)
1/4 cup olive oil, or more to taste
Freshly squeezed juice of 1 lemon, or more to taste (2 tablespoons)
1/2 teaspoon fine sea salt, or more to taste
Freshly ground pepper
2 tablespoons unsalted pumpkin seeds, toasted
- To toast pumpkin seeds, toss them with 1 tablespoon of canola oil and spread in a single layer on a lined baking sheet. Bake in a 350-degree oven for 6 to 8 minutes; allow to cool completely.
2 ounces pecorino Romano cheese, cut into thin slices or shaved into curls with a vegetable peeler
- Combine the celery root, fennel, onion and parsley in a large bowl; toss to combine.
- Add the oil, lemon juice and salt, and the pepper to taste; toss to combine.
- Taste, and adjust the acidity or seasoning as needed.
- Divide the salad among serving plates. Finish each portion with one-quarter of the pumpkin seeds and some of the cheese. Garnish with the fennel fronds, if desired, and serve.