- 1 Meyer lemon , scrubbed
- 2 tablespoons 30 mL extra-virgin olive oil
- 1/2 teaspoon 2 mL sea salt
- 1/4 teaspoon 1 mL black pepper
- 1 fennel bulb , trimmed
- 5 inner tender ribs celery
- 3/4 cup 175 mL walnuts, toasted
Cut Meyer lemon in half from top to bottom. Lay one half cut side down and slice as thinly as possible. Discard seeds.
Juice the remaining lemon half into a bowl. Add olive oil, salt and pepper. Whisk the dressing with a fork and then add the sliced lemons. Set aside to marinate while you prepare the salad.
Thinly slice fennel crosswise and place in a medium salad bowl. Slice the celery. Chop walnuts. Add celery and walnuts to the fennel.
Pour in the lemon dressing and toss the salad thoroughly. Taste for seasoning and add more salt if needed. Serve at once.
If your fennel has fronds attached, save them for another use. I like to use them as a bed for roasting fish.