For the Dressing
3tablespoons fresh lemon juice, plus ½ teaspoon lemon zest (from 1 large lemon)
1 or 2crushed garlic cloves
Kosher salt and black pepper
¼cup extra-virgin olive oil

For the Salad
2medium fennel bulbs, trimmed and finely sliced (about 2 cups)
1 or 2celery hearts, pale ribs and leaves, finely sliced (about 2 cups)
Radicchio or Treviso leaves, for serving (optional)
1small piece of Parmesan (about 2 ounces), for serving
¼cup roughly chopped parsley
Basil leaves, for serving
Radishes, for serving (optional)

By David Tanis