Condiments: for the classic variant pour a drizzle of oil over the bottom of the glass, add a pinch of fleur de sel and a few drops of traditional balsamic vinegar. For the cheese variant, mix 4-6 spoons of cream cheeses (soft goat’s cheese, quark, etc.) with a pinch of fleur de sel, a grinding of black pepper and crushed herbs to taste (chives, parsley, dill, etc.).

Wash and slice an unpeeled Modì apple. Wash and cut a small fennel into segments. Wash, peel and cut 2-3 medium carrots into sticks. Wash and cut into long pieces 1-2 sticks of celery. Distribute your chosen condiment over the bottom of 4 low glasses, add the apple and vegetables, decorate with a few celery leaves and serve.

Green tip: Don’t throw away the celery leaves, but “recycle” them to make an unusual pesto. Scald them for 1 min. in salted water with a few drops of lemon juice. Then put them under cold running water and squeeze them gently. Whizz them up with a handful of non-peeled almonds or pine kernels, salt and pepper – add a little fresh mint, if you wish – and enough extra virgin olive oil to obtain a consistent mixture. Use the “green” pesto as a condiment for egg spaghetti.
You can keep it in the fridge for 1 day covered with a drizzle of extra virgin olive oil.