Celery, Apple, and Fennel Slaw

By LRay

Celery, Apple, and Fennel Slaw
This update of the Waldorf salad has so much crunch, we skipped the walnuts. Serve with grilled pork, fish, or chicken.

4-6 servings

Recipe by the Bon Appétit Test Kitchen

Photograph by Maren Caruso

July 2011

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 1/2 tablespoons apple cider vinegar
• 1 1/2 tablespoons coarsely chopped fresh tarragon
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon sugar
• 3 celery stalks, thinly sliced diagonally, plus 1/4 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

Preparation

Step 1

Preparation

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.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [e-mail]. To see more recipes like this one, check out our Slaw Recipes Slideshow.