Save to your scrapbook
Crunchy fennel, lemon and celery salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 unwaxed lemon
1 fennel bulb, washed, trimmed and halved lengthways
½ celery heart, washed and trimmed
25g pack fresh mint
2 tbsp roughly chopped dill leaves
2 tbsp Waitrose 100% Italian Extra
Virgin Olive Oil
1. Using a very sharp knife slice the lemon in half lengthways, then very thinly slice the lemon, skin and all. Discard the ends and place the slices into a large salad bowl.
2. In the same way, slice the fennel and celery horizontally into wafer thin slices and add them to the bowl.
3. Remove the leaves from the mint and finely shred half of them. Add the shredded mint, remaining whole mint leaves, dill and the olive oil to the other ingredients.
4. Season generously and toss together well. Serve with the pappardelle and veal ragù.
Typical values per serving:
This recipe was first published in Tue Dec 03 15:38:06 GMT 2013.