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Ingredients

  • 1large or 2 small fennel bulbs
  • 6 celery stalks
  • 3-4 tbsp fruity extra-virgin olive oil
  • 2 tbsp lemon juice

Method

  • STEP 1

    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, then season. Scatter any fennel fronds and celery leaves over if you have them.

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Overall rating

A star rating of 4.5 out of 5.19 ratings
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