Apple Fennel and Tarragon Slaw
Tarragon is the perfect complement to fennel as both have an anise taste. The apples add crunch and sweetness to the salad.
Servings
4 Servings
Ingredients
- 2 medium crunchy apples Fuji or Gala apples are recommended, thinly sliced
- 1 fennel bulb thinly sliced
- 1 tablespoon dijon mustard
- 4 tablespoons chopped fresh tarragon divided or 1 teaspoon dried tarragon
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Manischewitz honey
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Place apples and fennel in a salad bowl or glass storage container.
- In a small bowl, make the vinaigrette by mixing remaining ingredients, saving 2 tablespoons of fresh tarragon for garnish.
- Pour vinaigrette over apples and fennel. Can be made up to 12 hours before serving. Top with fresh tarragon when serving.
- Recipe published in the JOY of KOSHER with Jamie Geller magazine Summer 2014. Subscribe Now
