Celery, Apple, and Fennel Slaw

Name: Celery, Apple, and Fennel Slaw
Yield: 4 servings
Ingredients: 1 3 tablespoons extra-virgin olive oil; 1 2 1/2 tablespoons apple cider vinegar; 1 1 1/2 tablespoons coarsely chopped fresh tarragon; 1 2 teaspoons fresh lemon juice; 1 1/4 teaspoon sugar; 1 3 celery stalks, thinly sliced diagonally, plus 1/4 cup loosely packed celery leaves; 1 2 small fennel bulbs, thinly sliced crosswise, plus 1 tablespoon chopped fennel fronds; 1 1 firm, crisp apple (such as Pink Lady, Gala, or Granny Smith), julienned; 1 Kosher salt and freshly ground black pepper

From the kitchen of Carly

Crisp celery and fennel meet tart apple in this bright, herbaceous slaw. A tarragon-forward vinaigrette brings everything together with subtle anise notes and lemon snap. Light enough for lunch, crunchy enough to keep you coming back.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 tablespoons extra-virgin olive oil
12 1/2 tablespoons apple cider vinegar
11 1/2 tablespoons coarsely chopped fresh tarragon
12 teaspoons fresh lemon juice
11/4 teaspoon sugar
13 celery stalks, thinly sliced diagonally, plus 1/4 cup loosely packed celery leaves
12 small fennel bulbs, thinly sliced crosswise, plus 1 tablespoon chopped fennel fronds
11 firm, crisp apple (such as Pink Lady, Gala, or Granny Smith), julienned
1Kosher salt and freshly ground black pepper

Instructions

Whisk first 5 ingredients in a medium bowl. Add celery and celery leaves, thinly sliced fennel and chopped fennel fronds, and apple; toss to coat. Season to taste with salt and pepper.