Apple Fennel Salad

This was a recipe that was floated as a lighter salad that could be on the Thanksgiving table.  I would agree with that (especially if you left the cheese out, as I did), but at this point, our kids absolutely want their favorites and that doesn't leave much room on the groaning table, so I made it early, with a fennel bulb that came with our CSA.

• 3 tablespoons lemon juice, plus more to taste
• ½ teaspoon fine sea salt, plus more to taste
• Freshly ground black pepper
• ¼ cup extra-virgin olive oil
• 3 large fennel bulbs, thinly sliced on a mandoline
• 2 Granny Smith apples, halved and cored, thinly sliced on a mandoline
• 3 celery stalks, thinly sliced on a mandoline
• ⅓ cup fennel fronds or roughly chopped parsley leaves
• ½ cup toasted walnuts
• 2 ½ ounces Parmesan, shaved with a vegetable peeler (about 2/3 cup) (optional)

1. In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
2. In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.