- 1 large or 2 small fennel bulbs
Like Marmite, fennel is something that you either love or hate – its strong aniseed…
- 6 celery stalks
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 3-4 tbsp fruity extra-virgin olive oil
- 2 tbsp lemon juice
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.