A+ Salad (Celery & Fennel)

• 5 ounces baby arugula (washed and dried)
• 1 large fennel bulb, very thinly sliced
• 8 stalks celery, thinly sliced ON THE DIAGONAL
• 1/3 cup fresh flat-leaf parsley leaves
• 2 large lemons
• 1/2 cup extra virgin olive oil
• 1 teaspoon sugar
• ground pepper
• 1/2 teaspoon fine salt
• 1/3 cup shelled pistachios, chopped fine

1. Grate zest of one lemon into a medium bowl. Squeeze juice from both lemons to yield 1/3 cup juice. Add to zest in bowl.
2. Add sugar, salt, ground pepper and olive oil to lemon zest/juice mixture. Whisk together to create the dressing.
3. Place sliced celery and fennel into dressing mixture to coat thoroughly (or let sit for 30-60 minutes).
4. Place arugula into a serving bowl and pour dressed celery/fennel over it; sprinkle with parsley and pistachios. Toss salad before serving.

baby arugula, fennel bulb, stalks celery, parsley, lemons, extra virgin olive oil, sugar, ground pepper, salt, pistachios

Taken from food52.com/recipes/77663-a-salad-celery-fennel (may not work)