1/3 cup fresh lemon juice
1 tablespoon extra virgin olive oil
coarse salt
freshly ground black pepper
2 large Granny Smith apples julienned
1 medium bulb fennel thinly sliced
3 large ribs celery sliced (about 1 cup)
1/2 cup cilantro leaves whole roughly chopped
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.
Serving Ideas: Serve with pan seared chicken or fish.