
Green mayonnaise:
2 large egg yolks, at room temperature
1 tsp Dijon mustard, optional
1 tbsp white wine vinegar
1 tsp salt
150 ml olive oil
150 ml canola oil
2 tbsp each mint, parsley and fennel fronds, chopped
30 g watercress
4 tbsp sour cream
Salad:
4 green apples, cored and sliced
4 red apples, cored and
Juice of 2 limes or 1 lemon
8 celery sticks, sliced thinly
1 fennel bulb, thinly sliced
2 tbsp mint, finely chopped
4 tsp parsley, chopped
4 tsp fennel fronds, chopped plus extra for garnish