Recipe information
Yield
4 to 6 Servings
Ingredients
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
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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.
Nutrition Per Serving
Analysis based on 6 servings. 1 serving contains: Calories (kcal) 113.8 Calories from Fat (kcal) 65.5 Fat (g) 7.3 Saturated Fat (g) 1.0 Cholesterol (mg) 0 Carbohydrates (g) 12.1 Dietary Fiber (g) 3.7 Total Sugars (g) 4.6 Net Carbs (g) 8.4 Protein (g) 1.3 Sodium (mg) 61.2