Fennel and Celery Salad with Pumpkin SeedsGail Albert Halaban
Use a V-slicer for the vegetables and a peeler for the Parmesan.
Recipe information
Yield
Makes 4 servings
Ingredients
3 celery stalks, cut crosswise into paper-thin slices
1 small fennel bulb, trimmed, halved vertically, sliced paper-thin
1/2 cup fresh Italian parsley leaves
1/4 cup toasted salted pumpkin seeds (pepitas)
2 tablespoons olive oil
1 tablespoon fresh lemon juice
3/4 cup Parmesan cheese shavings (about 1 1/2 ounces)
Preparation
Combine celery, fennel, parsley, and pumpkin seeds in large bowl. Whisk oil and lemon juice in small bowl. Season with salt and pepper; toss with vegetables. Toss in most of cheese; top with remaining cheese.
Nutrition Per Serving
Per serving: 249.6 kcal calories
69.2 % calories from fat
19.2 g fat
5.1 g saturated fat
15.0 mg cholesterol
6.8 g carbohydrates
2.6 g dietary fiber
1.3 g total sugars
1.3 g net carbohydrates
14.7 g protein
#### Nutritional analysis provided by Bon Appétit
Recipe notes
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