Crisp, crunchy and tart, this salad is a refreshing start to a summer meal.
Servings: Serves 4–6
Ingredients
  • 3 tablespoons fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 3 large or 5 baby fennel bulbs , tough bottoms and stalks removed
  • 3 stalks celery
  • 2 McIntosh apples , cored, seeded, and cut into quarters
  • 3 slices bacon , cooked crisp and crumbled
    • Directions
    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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