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3 tbsp extra virgin olive oil 3 celery stalks
2 1/2 tbsp apple cider vinegar 2 small fennel bulbs
1 1/2 tbsp chopped tarragon 1 apple (granny smith, gala, pink lady)
2 tsp lemon juice
1/4 tsp sugar
Whisk first 5 ingredients in a medium bowl. Add thinly sliced fennel, celery stalks, leaves, and julienned apple toss to coat.
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