|Photo by Sergio Salvador www.salvadorphoto.com|
The delicate licorice flavor of tarragon and fennel complements the sweet carrots and apples. Gorgeous multicolored carrots are abundant at the farmers' markets now. If you get there early, you might even find some baby fennel bulbs, which are worth seeking out because they're so tender and flavorful.
2 crisp, tart apples
4 large carrots or several small ones
2 or 3 baby fennel bulbs
2 Tbs chopped fresh tarragon
1/4 cup olive oil
1/4 cup lemon juice
1/2 tsp salt
Freshly ground black pepper
Shred or slice the apples and carrots into thin strips. Slice the fennel crosswise as thinly as possible, and chop the fronds coarsely. Toss with remaining ingredients in a large bowl.