Name: Fennel and Celery Salad with Pumpkin Seeds
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)

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Fennel and Celery Salad with Pumpkin SeedsGail Albert Halaban

Use a V-slicer for the vegetables and a peeler for the Parmesan.

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