Parmesan Celery Salad (Party Size)

Winter Parmesan Celery Salad

20 servings | 15 minutes

• 5 large fennel bulbs, very thinly sliced
• 15 celery stalks, cut into fine sticks
• 3¾ cups marinated artichoke hearts, drained and sliced
• 3 teaspoons salt
• 1¼ teaspoons crushed red chili flakes
• ⅔ cup fresh lemon juice
• ½ cup olive oil
• 3¾ cups Parmesan shavings
• ½ cup pomegranate arils (optional)
• ⅓ cup toasted pistachios (optional)

1️⃣ Combine the fennel, celery, artichokes, and Parmesan in a very large bowl.

2️⃣ Season with salt and chili flakes, then add lemon juice and olive oil. Toss gently until evenly coated.

3️⃣ Just before serving, fold in the pomegranate arils and pistachios if using.

4️⃣ Transfer to a wide platter or multiple platters and serve chilled or at cool room temperature.

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