Ingredients

• For the salad
• 2 scallions, green and white parts cut into thin rings
  
• 1 medium Granny Smith apple, cut into matchsticks
  
• 4 stalks celery, cut on the diagonal, about 1/4" thick
  
• 1 small fennel bulb, cut lengthwise into thin strips
  
• ¹/₈ cup celery leaves, chopped, for garnish
  
• ¹/₈ cup fennel fronds, chopped, for garnish
  
• 1 lemon wedge
  

• For the dressing
• 1 egg yolk
  
• 1 egg
  
• 1 clove garlic, peeled and roughly chopped
  
• 2-3 tablespoons fresh lemon juice
  
• 1.5 tablespoons cider vinegar
  
• 1-2 teaspoons Dijon mustard
  
• ¹/₂ cup olive oil
  
• ¹/₄ + ¹/₈ cups canola oil
  
• ¹/₄ cup celery leaves, chopped
  
• ¹/₄ cup fennel fronds, chopped
  
• salt and pepper