This salad lets parsley shine as the main ingredient. The celery root, fennel and onion add texture, but it's the parsley that predominates in a refreshing twist.
The original recipe calls for a drizzle of pumpkin seed oil to finish the salad, but here we have used pumpkin seeds instead. They're easy to find and inexpensive, and they add a nice crunch.
- 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 white pepper
- 2 tablespoons unsalted pumpkin seeds, toasted (see NOTE)
- 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 white 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.
NOTE: 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.
Adapted from "The Frankies Spuntino Kitchen Companion & Cooking Manual," by Frank Falcinelli, Frank Castronovo and Peter Meehan (Artisan, June 2010).
Tested by Jane Black.
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