Fennel-Apple Salad with Walnuts

This is a crisp, light salad for those who may be looking for a different type of salad to serve at a luncheon. Found on the New York Times Cooking site, it is offered by Melissa Clark, who shares many of her recipes on this site.
Prep time: 10 minutes
Servings: 10*
3 Tablespoons Lemon juice, plus more to taste
1/2 teaspoon fine Sea Salt, plus more to taste
Freshly ground Black Pepper
1/4 cup Extra Virgin Olive Oil
3 large Fennel bulbs, thinly sliced on a mandolin
2 Granny Smith apples, halved and cored, thinly sliced on a mandolin
3 Celery stalks, thinly sliced on a mandolin
1/3 cup Fennel fronds or roughly chopped Parsley leaves
1/2 cup toasted Walnuts
2 ½ ounces Parmesan, shaved with a vegetable peeler (about 2/3 cup)
1. In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified.
2. Taste and add more lemon juice and/or salt if needed.
3. In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts.
4. Top with Parmesan just before serving.
*(Note from Dee: The original recipe states “10 servings”, but in my opinion, those would be rather small servings. I think 4-6 servings is more accurate.)
Tip: Dressing can be made the day before serving. Store in the refrigerator. Toss with salad ingredients up to 1 hour before serving.

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