Celery Fennel Salad With Preserved Lemon And Dates

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1/4 cup chopped preserved lemon rind, store-bought or homemade

About 2 tbsp. fresh lemon juice

1/3 cup extra-virgin olive oil

Sea salt and pepper

1 large bunch celery (about 1 1/2 lbs.), leaves trimmed and tough outer fibers removed with a vegetable peeler

2 fennel bulbs (about 1 1/2 lbs. total), stalks trimmed

1 cup Medjool dates (about 4 oz.)

1 cup loosely packed flat-leaf parsley leaves

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