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Fennel and Celery Salad with Pumpkin Seeds
- 3 celery stalks, cut crosswise into paper-thin slices
- 1 small fennel bulb, trimmed, halved vertically, sliced paper-thin
- 1/2 cup fresh Italian parsley leaves
- 1/4 cup toasted salted pumpkin seeds (pepitas)
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 3/4 cup Parmesan cheese shavings (about 1 1/2 ounces)
Directions:View on Bon Appetit
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