Tbsp lemon juice, from about 1 lemon
cup extra -virgin olive oil
ribs celery, trimmed and sliced ¼ inch thick (with celery leaves reserved for garnish, optional)
medium fennel bulb, trimmed and sliced ¼ inch thicked(with chopped fennel fronds reserved for garnish,optional)
large red pepper, seeded and sliced ¼ inch thick
1. Combine lemon juice and salt in a small bowl. Whisk in oil. 2. Place all vegetables in a large bowl. Pour dressing over season with pepper and toss. Taste and adjust seasoning. Serve or cover and refrigerate for up to 3 hours. Before serving, toss and sprinkle with celery leaves and fennel fronds, if desired.