Celery, Apple and Fennel Salad
Author: bonappetit.com
Serves: 4-6
- 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
- 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.
*If you want to try my tweaking, omit the salt and instead add ½ to 1 tbsp fish sauce and swap the tarragon for mint instead.
Recipe by sprinkles and sauce at https://sprinklesandsauce.com/celery-apple-and-fennel-salad/
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