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Fennel, Parsley, and Celery Salad

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“The original recipe tosses the salad with a lemon vinaigrette, but I'm not sure it needs it.”
READY IN:
10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim leaves from celery stalks and coarsely chop them; set aside. Thinly slice celery stalks on the bias.
  2. Combine celery, celery leaves, fennel, parsley, olives, and lemon rind in a large bowl.
  3. Season well with salt and freshly ground black pepper. Mound salad onto a serving platter and, if using, garnish with fennel fronds.

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