Celery and Fennel Salad
& Capers
Ingredients
Servings: 4
¼ cup pine nuts
1 large fennel bulb, very
thinly sliced cone #4
6 celery stalks, very
thinly sliced knife or cone #4
½ cup fresh flat-leaf
parsley leaves with tender stems
2 lemons zest and fresh
lemon juice
3-5 tablespoons olive oil
Sea salt, freshly ground pepper
1 small jar capers
Preparation
In a Skillet Pan toast
pine nuts tossing occasionally, until golden brown, 5- 8 minutes; let cool.
Toss fennel, celery, parsley, capers and pine
nuts with lemon juice and oil in a large bowl; season with salt and pepper. 
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