Ingredients
- 3 tablespoons lemon juice
- 4 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper to taste
- 1 fennel bulb ends trimmed
- 3 Granny Smith apples cored
- 2 celery ribs
- 1/3 cup chopped walnuts optional
Instructions
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until the dressing has emulsified.
- Thinly slice the fennel bulb, apple, and celery. Using a mandoline can help achieve even slices.
- Place the sliced fennel, apple, and celery in a large bowl. Drizzle the dressing over the vegetables and toss gently until well coated. Optionally, sprinkle chopped walnuts overtop. Serve immediately.
