1 small bulb celery root
1 large fennel bulb
1 small red onion
1 large lemon (or 5 tablespoons lemon juice)
(a shallow 1/2 cup or 15 grams) chopped parsley
(a heaping 1/2 cup or 80 grams) thinly sliced pecorino cheese
1/4 teaspoon crunchy sea salt
25 turns black pepper
3 tablespoons pumpkin seeds
7 tablespoons quality olive oil
First, prepare the vegetables. Start by peeling the celery root. If you have a mandoline with a julienne blade, use that to cut the celery root. Otherwise, by hand; aim for pieces 1/8-inch x 1/8-inch. Next, trim the fennel so that just the bulb remains. (If you have fronds, you can chop and add them to the salad.) Cut off the heel of the bulb, and then slice the bulb in half lengthwise. On a mandoline or by hand, slice each half crosswise, more thinly than the celery root. Cut the red onion in half lengthwise, and slice into wispy half moons. Toss the vegetables into a large mixing bowl.
Juice the lemon into the mixing bowl. With your hands, mix the juice evenly into the vegetables. Chop the parsley, and add it to the bowl. Thinly slice the pecorino–I used a mandoline again, but you can also do this by hand. Add the salt, pepper, pumpkin seeds, and olive oil to the bowl. Use your hands (or tongs) to evenly blend the salad ingredients. Divide the salad between plates; enjoy. You may drink the dressing that collects at the bottom of your bowl.