1 12ozcelery rootpeeled and grated to yield about 3 cups
2medium or 1 large bulb of fennel6-8 oz cut into small 1 inch x ¼ inch thick julienne strips
¼teaspoonkosher saltplus more to taste
3tablespoonsacorn oilhickory nut oil, or another oil you like, such as extra virgin olive
2teaspoonsapple cider vinegaror to taste
Fennel frondschopped like parsley, to garnish (optional)
Toasted nutspictured are hickory nuts (optional)
Instructions
Mix the fennel and celery root with the oil, salt, and vinegar and chopped fennel fronds if using. Double check the seasoning, adjust as needed, and serve.
The salad can be made ahead a few hours, and will be good for a day or two.