APPLE FENNEL SLAW RECIPE RECIPES

Name: Celery, Apple, and Fennel Slaw
Yield: 4 to 6 Servings
Ingredients: 3 tablespoons extra-virgin olive oil; 2 1/2 tablespoons apple cider vinegar; 1 1/2 tablespoons coarsely chopped fresh tarragon; 2 teaspoons fresh lemon juice; 1/4 teaspoon 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

CELERY, APPLE, AND FENNEL SLAW RECIPE | BON APPÉTIT

Celery, Apple, and Fennel Slaw Recipe | Bon Appétit image

Celery, Apple, and Fennel Slaw Recipe

Provided by The Bon Appétit Test Kitchen

Yield 4 to 6 Servings

Number Of Ingredients 9

Ingredients

3 tablespoons extra-virgin olive oil
2 1/2 tablespoons apple cider vinegar
1 1/2 tablespoons coarsely chopped fresh tarragon
2 teaspoons fresh lemon juice
1/4 teaspoon 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

Steps:

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.

RACHAEL'S CELERY, APPLE AND FENNEL SLAW | RECIPE - RACHAEL ...

Rachael's Celery, Apple and Fennel Slaw | Recipe - Rachael ... image

The crisp, clean flavors of Rach’s slaw are balanced by rich, meaty walnuts and shavings of salty parmigiano-reggiano cheese.

Provided by Rachael Ray

Number Of Ingredients 30

Ingredients

1 small shallot
grated or minced
or 2 scallions finely chopped
Salt
2 lemons
juiced
1 teaspoon sugar
or Acacia honey
1/3 cup extra-virgin olive oil
EVOO
Fine black pepper and/or white pepper
to taste
4 ribs celery with leafy tops
thinly sliced on bias
2 bulbs fennel
trimmed
cored and thinly sliced or mandoline-sliced
2 medium crisp apples
Gala
honey or green
peeled
halved
cored and thinly sliced
1 cup arugula leaves
or flat parsley tops
1/2 cup walnuts
toasted and chopped
2 ounces Parmigiano-Reggiano
or firm pecorino
shaved with vegetable peeler

Steps:

Combine shallots or scallions with salt and lemon juice, and let stand 10 minutes
Add sugar or honey and whisk in EVOO in slow stream to emulsify, then add pepper to taste
Add celery, fennel and apples, and toss to combine
To serve, lightly toss with arugula or parsley, toasted nuts and shaved cheese

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