Servings: Serves 4–6
In a small bowl or a jar with a tight-fitting lid, combine lemon juice and olive oil with a pinch of salt and pepper. Blend well and set aside.
Cut fennel bulbs in half. Using a mandoline or a knife, thinly slice fennel, celery and apples. Add dressing and salt and pepper to taste. Add bacon just before serving to keep crisp. Serve on chilled plates.
Recommended substitution: For a meatless salad, substitute 1/3 cup crumbled goat cheese for the bacon.
From the June 2003 issue of O, The Oprah Magazine
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