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Fennel and Celery Root Salad

['1 small fennel bulb, very thinly sliced on a mandoline, plus 1/4 cup coarsely chopped fennel fronds', '1/2 small celery root (celeriac; about 6 ounces), peeled, very thinly sliced on a mandoline', '1 small head of Treviso or Chioggia radicchio, outer leaves separated, heart quartered', 'Leaves from 1 bunch celery (about 1 cup)', '1/2 cup parsley leaves with tender stems', '1 tablespoon marjoram leaves', 'Kosher salt, freshly ground pepper', '3 tablespoons olive oil, preferably new-harvest', '2 tablespoons fresh lemon juice']

Toss sliced fennel, fennel fronds, celery root, radicchio, celery leaves, parsley, and marjoram in a large bowl to combine; season with salt and pepper. Drizzle with oil and lemon juice and toss to coat; taste and season with more salt and pepper if needed. Pile salad lightly onto plates.

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