Edamame, Celery, & Fennel Salad with Candied Lemon

Ingredients

• 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 Dandy® 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