Radish and Herb Salad with Meyer Lemon Dressing

• 1 small shallot, very thinly sliced, preferably on a mandoline
• Zest of 1 Meyer lemon
• 4 teaspoons Meyer lemon juice, more as needed
• 1/4 cup extra-virgin olive oil, more as needed, for drizzling
• 4 cups fresh parsley leaves
• 2 celery stalks, very thinly sliced, preferably on a mandoline (1 cup), plus 1/2 cup celery leaves
• 6 radishes, very thinly sliced, preferably on a mandoline (1 cup)
• 1/2 fennel bulb, very thinly sliced, preferably on a mandoline (1 cup), plus 1/2 cup fennel fronds
• 2 teaspoons drained capers
• Flaky sea salt (such as Maldon), as needed
• Black pepper, as needed

1. In a small bowl, combine shallot and the lemon zest and juice.
2. Let stand 10 minutes.
3. Whisk in olive oil.
4. In a large bowl, combine parsley, celery stalks and leaves, radishes, fennel bulb and fronds, and capers.
5. Toss in dressing.
6. Season with salt and pepper.
7. Drizzle in more oil and lemon juice, if necessary.

shallot, lemon, lemon juice, extravirgin olive oil, parsley, celery stalks, mandoline, fennel, capers, salt, black pepper

Taken from cooking.nytimes.com/recipes/1017318 (may not work)