Fennel Celery and Apple Slaw

From the kitchen of One Perfect Bite...This weekend we had a drenching rain and temperatures fell to the low 60's. It warmed a bit today and the sky was again bell clear, but that rain was a sure sign that fall is on its way. We have one last gathering planned to usher out the summer season, and knowing that pork, in one form or another, will be the showcase of the barbecue, I've been testing recipes for new salads and side dishes to accompany it. The recipe I'm sharing with you tonight is a keeper and this unusual slaw will definitely be on the buffet table. It is packed with flavor and it is a perfect accompaniment to pork or other plain grilled barbecue fare. The recipe is straightforward and very easy to follow, but to really enjoy this salad you must make sure that the component parts of it are very thinly sliced. Unless you grow your own, it is hard to tell how old the fennel you purchase is. Fennel gets tough as it ages, and if it is not thinly sliced, it will be unpleasantly chewy. The next time I make this, I'm going to buy small fennel bulbs and use a madoline to assure it is truly thinly sliced. I do hope you will give this recipe a try. I know those of you who have adventuresome palates will love it. Here is how this special slaw is made.

Fennel Celery and Apple Slaw...from the kitchen of One Perfect Bite courtesy of Bon Appetit

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

Directions:
Whisk olive oil, cider vinegar, tarragon, lemon juice and sugar together in a medium bowl. Add celery, celery leaves, thinly sliced fennel, chopped fennel fronds, and apple and toss to coat. Season to taste with salt and pepper. Chill. Yield: 4 to 6 servings.

Cook's Note: Pineapple can be used in place of apples.

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