Wash and dry the vegetables. Put the lettuce leaves in a wide bowl with your hands. It must necessarily be crispy varieties: cheese, frieze, iceberg or something like that.
If possible, remove the hard threads from the celery stalks, cut the stalks themselves into thin slices. Add to the bowl.
Slice the cucumber lengthwise and then crosswise into slices. Send it there as well.
Cut off the top rough stems from the fennel, leave the greens for the salad. Remove the top two large scales, then they can be used to make vegetable broth. Cut the onion in half, and then crosswise with thin petals. Add to the bowl.
Peel the apples and seed pods, cut into thin cubes or slices as you like, add to the rest of the ingredients.
Finely chop the greens and add to the salad. Season with salt and pepper, preferably with freshly ground pepper, to taste. Then everything turns out neatly and is easily mixed by hand.
Pour the oil and juice into a small jar, tighten the lid tightly and shake vigorously for 10 seconds. It turns out that such a wonderful emulsion sauce.
Lightly sprinkle the resulting emulsion over the salad and mix gently very easily.