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Celery, fennel & tarragon salad
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4 stalks Waitrose Duchy Organic Celery, cut into 5cm pieces, then julienned, leaves reserved
1 fennel bulb, cut into matchsticks, fronds reserved
2 carrots, cut into 5cm pieces, then julienned
½ (half) x 25g pack tarragon, leaves only
2 tbsp extra virgin olive oil
1 tbsp lemon juice, plus extra to taste
1 tsp tarragon mustard
1 ½(one-and-a-half) tsp clear honey
1. In a bowl combine the celery, fennel and carrots. In another small bowl combine all the dressing ingredients, season then whisk to emulsify, adding more lemon juice to taste. Pour this over the celery mix, combine well and serve topped with fennel fronds and celery leaves.
Typical values per serving:
V Per serving (for 4) 472kJ
This recipe was first published in September 2021.