INGREDIENTS
1/4 cup
pine nuts
1
large fennel bulb (very thinly sliced)
5
celery stalks (very thinly sliced)
1/2 cup
fresh flat-leaf parsley (chopped)
1/4 cup
lemon juice (freshly squeezed)
3 tbsp
extra virgin olive oil
Kosher salt and pepper (to taste )
1/4 cup
shaved Parmesan