Name: Celery, Apple, and Fennel Slaw
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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