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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.

Recipe from Good Food magazine, September 2004

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Overall rating

A star rating of 4.5 out of 5.18 ratings
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