Fennel And Celery Root Salad

• 1 small fennel bulb, very thinly sliced on a mandoline, plus 1/4 cup coarsely chopped fennel fronds
• 1/2 small celery root (celeriac; about 6 ounces), peeled, very thinly sliced on a mandoline
• 1 small head of Treviso or Chioggia radicchio, outer leaves separated, heart quartered
• Leaves from 1 bunch celery (about 1 cup)
• 1/2 cup parsley leaves with tender stems
• 1 tablespoon marjoram leaves
• Kosher salt, freshly ground pepper
• 3 tablespoons olive oil, preferably new-harvest
• 2 tablespoons fresh lemon juice

1. Toss sliced fennel, fennel fronds, celery root, radicchio, celery leaves, parsley, and marjoram in a large bowl to combine; season with salt and pepper. Drizzle with oil and lemon juice and toss to coat; taste and season with more salt and pepper if needed. Pile salad lightly onto plates.

fennel, celery root, head of treviso, celery, parsley, marjoram leaves, kosher salt, olive oil, lemon juice

Taken from www.epicurious.com/recipes/food/views/fennel-and-celery-root-salad (may not work)