Serves: 6-8
Ingredients
¼ cup pine nuts, toasted (can sub with toasted sunflower seeds)
1 large fennel bulb, thinly sliced
6 stalks of celery, thinly sliced
½ cup fresh parsley, chopped
3 tbsp freshly squeezed lemon juice
3 tbsp EVOO (extra virgin olive oil)
Salt and pepper to taste
Freshly shaved parmesan (optional)
Preparation
Toss all ingredients together. Serve.