Fennel, Celery Root, and Apple Salad with Lemon and Olive Oil

Serves 4

• 1/2 small celery root, peeled and cut into a fine julienne

• 1 medium fennel bulb, stems removed, cut into a fine julienne

• 1 pink lady or fuji apple, core removed, cut into a fine julienne

• 2/3 C red onion, peeled and thinly sliced into half moons

• 2 C Italian parsley leaves

• 1/4 C olive oil, plus more to taste

• Juice from 1 lemon

• 1/2 tsp sea salt

• Ground white pepper to taste

• Pecorino Romano, shaved, to taste

Instructions

Toss the celery root, fennel, apple, and red onion in the lemon juice, olive oil, sea salt, and some white pepper. Add in the parsley and coat. Taste.

Season with more lemon juice, sea salt, and/or white pepper as needed. Place the salad in a serving bowl and top with lots of freshly shaved pecorino romano cheese.