Parsley, Fennel, and Celery Root Salad

• 1 large fennel bulb with fronds (sometimes called anise; 1 1/4 lb)
• 4 1/2 cups small fresh flat-leaf parsley sprigs (from 3 large bunches)
• 1 1/2 cups small curly parsley sprigs (from 2 large bunches)
• 1 medium celery root (1 lb), peeled with a sharp knife and cut into 1/8-inch-thick matchsticks
• 2 1/2 to 3 tablespoons fresh lemon juice
• 2 tablespoons minced shallot
• 3/4 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup olive oil

1. Tear enough fennel fronds into small sprigs to measure 1 1/2 cups.
2. Trim fennel stalks flush with bulb and discard stalks.
3. Quarter bulb lengthwise, then cut lengthwise into paper-thin slices with a mandoline or other manual slicer.
4. Toss sliced fennel with fronds, parsley, and celery root in a large bowl.
5. Whisk together lemon juice (to taste), shallot, sugar, salt, pepper, and oil in a small bowl.
6. Toss salad with dressing.

flatleaf, parsley sprigs, celery root, lemon juice, shallot, sugar, salt, black pepper, olive oil

Taken from www.epicurious.com/recipes/food/views/parsley-fennel-and-celery-root-salad-105734 (may not work)