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Celery, Apple, and Fennel Slaw

Adapted from Bon Appetite

3 Tbsp extra-virgin olive oil
2 1/2 Tbsp apple cider vinegar
1 1/2 Tbsp coarsely chopped fresh tarragon
2 tsp fresh lemon juice
1/4 tsp 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

Combine olive oil, vinegar, tarragon, lemon juice and sugar in a medium bowl. Add celery and celery leaves, fennel and fronds, and apple; toss to coat. Season to taste with salt and pepper.