Celery Fennel Salad With Preserved Lemon And Dates

• 1/4 cup chopped preserved lemon rind, store-bought or homemade
• About 2 tbsp. fresh lemon juice
• 1/3 cup extra-virgin olive oil
• Sea salt and pepper
• 1 large bunch celery (about 1 1/2 lbs.), leaves trimmed and tough outer fibers removed with a vegetable peeler
• 2 fennel bulbs (about 1 1/2 lbs. total), stalks trimmed
• 1 cup Medjool dates (about 4 oz.)
• 1 cup loosely packed flat-leaf parsley leaves

1. Stir together preserved lemon rind, 2 tbsp. lemon juice, and the oil in a small bowl. Season with salt, pepper, and more lemon juice if needed.
2. Slice celery stalks very thinly on the diagonal, using a mandoline or sharp knife. Cut fennel bulbs in half lengthwise; cut out and discard cores. Thinly slice crosswise. Pit dates and cut into slivers. Combine with celery, fennel, and parsley in a large bowl.
3. Add dressing and toss to coat.
4. Note: Nutritional analysis is per serving.

lemon rind, lemon juice, extravirgin olive oil, salt, celery, fennel bulbs, dates, parsley

Taken from www.myrecipes.com/recipe/celery-fennel-salad (may not work)