Fennel salad

Fennel salad : 

• 3 tablespoons lemon juice, plus more to taste

• ½ teaspoon fine sea salt, plus more to taste

• Freshly ground black pepper

• ¼ cup extra-virgin olive oil

• 3 large fennel bulbs, thinly sliced on a mandoline

• 1 Granny Smith apple, halved and cored, thinly sliced on a mandoline

• 3 celery stalks, thinly sliced on a mandoline

• 3 radishes thinly sliced on a mandolin 

• ⅓ cup fennel fronds or roughly chopped parsley leaves

• ½ cup toasted walnuts

• ½ cup Parmesan ( I used dairy free one ) 

Instructions: 

1. In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.

2. In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.

Tip

• Toss Salad with Dressing up to 1 hour before serving.