Ingredients

• 1 small fennel bulb, very thinly sliced on a mandoline, plus 1/4 cup coarsely chopped fennel fronds
• 1/2 small celery root (celeriac; about 6 ounces), peeled, very thinly sliced on a mandoline
• 1 small head of Treviso or Chioggia radicchio, outer leaves separated, heart quartered
• Leaves from 1 bunch celery (about 1 cup)
• 1/2 cup parsley leaves with tender stems
• 1 tablespoon marjoram leaves
• Kosher salt, freshly ground pepper
• 3 tablespoons olive oil, preferably new-harvest
• 2 tablespoons fresh lemon juice

Instructions

1. Toss sliced fennel, fennel fronds, celery root, radicchio, celery leaves, parsley, and marjoram in a large bowl to combine; season with salt and pepper. Drizzle with oil and lemon juice and toss to coat; taste and season with more salt and pepper if needed. Pile salad lightly onto plates.