1 large fennel bulb trimmed, fronds reserved3 celery ribs, trimmed 1/4 cup extra virgin olive oil 3 tablespoons fresh lemon juice, more to taste Salt to taste 1/4 teaspoon black pepper, more to taste Parmesan cheese, freshly shaved or mozzarella cheese, roughly torn

Cut fennel bulbs in quarters lengthwise, discarding outer layer if it is exceedingly tough. Slice quarters thinly; slice celery equally thin.

Put sliced fennel and celery into a large bowl and drizzle with olive oil and lemon juice. Season with salt and pepper and toss gently to combine. Top with lots of freshly shaved Parmesan (or torn mozzarella) and chopped fennel fronds if you like.

From markbittman.com