1teaspoonorange zestoptional, for a stronger orange flavor
Juice of 1 small lemon~2 tablespoons
Prep: Trim the ends of the fennel bulb and celery sticks and remove the apple core. Use a mandoline on the thinnest setting to finely slice the fennel, apple, and celery. You can also use a knife, but I strongly recommend a mandoline, otherwise the vegetables may be tough to chew.
Mix: Transfer the fennel, apple, and celery to a large bowl. Add the orange juice, orange zest (if using), lemon juice, olive oil, salt, and dill to the bowl. Mix well and let sit for at least 15 minutes in the fridge, to allow the salt to soften the vegetables.
Serve & Store: Mix again and serve immediately, or store in the refrigerator for up to 5 days.