photo by Maren Caruso
Our update of the Waldorf salad has so much crunch, we skipped the walnuts. Serve with grilled pork, fish, or chicken.
Recipe information
Yield
Makes 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
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.
