Recipe - Fennel and Celery Salad

So, I finally have time to get back to trying some new recipes and tastes. Last night, I tried a recipe from Bon Appetite, though of course I modified to adjust to our tastes a bit. Natalie didn't love it, but she didn't hate it! I take that as a good sign. Oh, and got to use my favorite red bowl for serving it!


Fennel and Celery Salad
This is a nice salad that is easy and kid-friendly. You can substitute Italian parsley for the cilantro if you prefer the taste.


ingredients:
3 celery stalks, cut crosswise into paper-thin slices
1 small fennel bulb, trimmed, halved vertically, sliced paper-thin
1/2 cup fresh cilantro leaves
1/4 cup toasted salted pumpkin seeds (pepitas)
2 tablespoons olive oil, preferrably good extra-virgin
1 tablespoon fresh lemon juice
3/4 cup Parmesan cheese shavings (about 1 1/2 ounces)


preparation:
Combine celery, fennel, parsley, and pumpkin seeds in large bowl. Whisk oil and lemon juice in small bowl. Season with salt and pepper; toss with vegetables. Toss in most of cheese; top with remaining cheese. Let stand 5-10 minutes before serving.