Celery, Apple, and Fennel Slaw

• hidangan: 6 servings

Bahan-bahan

3 tablespoons extra-virgin olive oil

2½ tablespoons apple cider vinegar

1½ tablespoons coarsely chopped fresh tarragon

2 teaspoons fresh lemon juice

¼ teaspoon sugar

3 celery stalks, thinly sliced diagonally, plus ¼ cup loosely packed celery leaves

2 small fennel bulbs, thinly sliced crosswise, plus 1 tablespoon chopped fennel fronds

1 firm, crisp apple (such as Pink Lady, Gala, or Granny Smith), julienned

Kosher salt and freshly ground black pepper

Arahan

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.