- Heat a skillet over medium high heat and add the pine nuts. Toast for 5-10 minutes, until golden brown, stirring occasionally and keeping an eye on them so that they don’t burn.
- Meanwhile, thin slice* your fennel and celery and chop the parsley – Add them all to a large bowl.
- Toss fennel, celery and parsley with lemon juice and olive oil. Season with salt and pepper, to taste, and sprinkle with shaved Parmesan and toasted pine nuts.
*A mandolin will do a great job