1 fennel bulb
4 stalks of celery
3 spring onions
1 red apple
1 tablespoon lemon juice
1 tablespoon capers
1 egg
1 egg yolk
Juice of 1 lemon
2 teaspoons Dijon mustard
1 clove garlic, crushed
½ cup canola oil
¼ cup olive oil
sea salt and freshly ground pepper
Put the egg, egg yolk, lemon juice, mustard and garlic in blender and process until well combined. With the motor running, slowly drizzle in the combined oils to make a thick mayo. Season well.
Julienne the apple and toss with the lemon juice in a bowl. Slice the fennel, celery and spring onions thinly and add to apple along with the capers. Add the mayonnaise – about half is enough (this is a lovely mayo that can be used for other salads).
Decorate with some of the fennel fronds.
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