Fennel and Celery Salad

Deliciously crunchy salad, make up to 1 day in advance to allow the flavours to mingle.

FENNEL AND CELERY SALAD

 

INGREDIENTS

1 large or 2 small fennel bulbs

6 sticks of celery

3-4 tablespoons olive oil

2 tablespoons lemon juice

Pinch of grated fresh garlic

Chopped oregano and parsley

 

METHOD

Very finely slice the fennel bulbs lengthways (a mandolin makes this easier).

Cut the celery stalks into thin matchsticks. Scatter the fennel and celery on a large plate or platter, drizzle over the fruity extra virgin olive oil and lemon juice, herbs, then season. Scatter any fennel fronds and celery leaves over if you have them

 
     


© Ruth Pretty 2011