Fennel, Parsley, and Celery Salad

• 3 celery ribs, with leaves attached plus additional leaves from the celery bunch
• 2 medium fennel bulbs, cored and very thinly sliced lengthwise, with fennel fronds reserved for garnish (optional)
• 1 cup Italian parsley, coarsely chopped
• 13 cup oil-cured black olive, halved and pitted
• 12 preserved lemon, rind only, very thinly sliced

1. Trim leaves from celery stalks and coarsely chop them; set aside.
2. Thinly slice celery stalks on the bias.
3. Combine celery, celery leaves, fennel, parsley, olives, and lemon rind in a large bowl.
4. Season well with salt and freshly ground black pepper.
5. Mound salad onto a serving platter and, if using, garnish with fennel fronds.

celery, fennel bulbs, italian parsley, oilcured black olive

Taken from www.food.com/recipe/fennel-parsley-and-celery-salad-282701 (may not work)