Edamame, Celery And Fennel Salad With Candied Lemon

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2 large lemons, very thinly sliced (preferably on a mandoline)

1 cup plus 1 tablespoon granulated sugar

1 1/4 pounds frozen shelled edamame (4 cups), thawed

1 head of celery, thinly sliced (6 cups)

2 fennel bulbs—trimmed, cored and very thinly sliced (6 cups)

1 cup flat-leaf parsley leaves

1 medium shallot, very thinly sliced

1/4 cup low-sodium soy sauce

1/4 cup unseasoned rice vinegar

1/4 cup toasted sesame oil

2 teaspoons Sriracha or other hot sauce

Salt and freshly ground black pepper

1 1/2 tablespoons white sesame seeds

1 1/2 tablespoons black sesame seeds

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