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Ingredients

• 1 small fennel bulb, shaved crosswise into thin
  slices
• 1 medium carrot, shaved crosswise into thin
  slices
• 2 celery stalks, shaved crosswise into thin slices
• 1/2 cup loosely packed flat-leaf parsley
  leaves
• 1/4 cup chopped green onion tops
• Juice of 1 lemon
• 2 tsp. Champagne or white wine vinegar
• 3 Tbs. extra-virgin olive oil, plus more
  as needed
• Salt and freshly ground pepper, to taste
• 4 slices country-style bread, each 4 to 5 inches
  wide and about 1 inch thick
• 1 cup Parmigiano-Reggiano cheese shavings
• 12 to 16 oil-cured white anchovy fillets

Description

This Salad Is Finished With Delicate White Anchovies And Shaved Parmigiano-Reggiano Cheese, Pungent Flavors That Are Perfect Paired With A Crisp Alsatian Riesling. Serve As A First Course Or A Light Lunch.

Williams-Sonoma