GB
Chief Eating Officer
Fennel, Apple, Celery Salad with Cilantro and Lemon
1/4 cup plus 2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
Coarse grained salt and cracked black pepper
2 large apples, julienned
1 medium head fennel, cored and thinly sliced
3 large ribs celery, sliced (about 1 cup)
1/2 cup cilantro leaves, roughly chopped or more to taste
In a large non-reactive bowl, combine the lemon juice, olive oil, salt and pepper. Add the apples, fennel, celery and cilantro. Toss until well combined. Taste and adjust seasonings.
1/4 cup plus 2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
Coarse grained salt and cracked black pepper
2 large apples, julienned
1 medium head fennel, cored and thinly sliced
3 large ribs celery, sliced (about 1 cup)
1/2 cup cilantro leaves, roughly chopped or more to taste
In a large non-reactive bowl, combine the lemon juice, olive oil, salt and pepper. Add the apples, fennel, celery and cilantro. Toss until well combined. Taste and adjust seasonings.
