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


    Crunchy fennel, lemon and celery salad

    • Vegetarian
    • Preparation time: 10 minutes
    • Total time: 10 minutes 10 minutes

    Serves: 4


    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars