I first ate this salad at one of our favorite neighborhood restaurants; a gem on a menu already crowded with excellent salads. It’s perfect for a crisp day–bright from lemon and parsley, crunchy with celery root and fennel, and creamy from the olive oil and shards of pecorino. <br /> <br />Eat this salad alone, as a light-ish lunch. I’ve served it with roast salmon. I imagine it would be delicious with fried or roast chicken, as a classier alternative to coleslaw. It also travels great–good for a desk lunch, plane or train picnic, or a potluck. <br /> <br />This salad can (and probably should) be made a few hours ahead, to give it time to rest and meld. It’s good for a few days in the refrigerator. (On the third day, the salad won’t look as bright and shiny–I might not show it off to guests–but it’s still tasty. The celery root and fennel will still be crunchy. I can tell you this for certain, since I’m currently sitting at my office desk, eating three day-old salad out of a quart container.) I use a mandoline to cut all three vegetables, plus the pecorino. I recommend using your best, finishing olive oil–you’ll really taste it and it makes a difference.

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