Bistro Apple & Fennel Slaw

From Cook's Illustrated. It’s important to slice the fennel very thin. Use the slicing disk on a food processor or a sharp chef’s knife. Sweet, crisp apples, such as a Fuji, Gala, or Braeburn, work best in this recipe.

• Ready In: 1 hr
• Serves: 4-6
• Yields: 6 cups

Ingredients

• 1⁄2 cup mayonnaise
• 1⁄4 cup cider vinegar
• 1  tablespoon sugar
•  salt & fresh ground pepper
• 2  small fennel bulbs, sliced crosswise very thin (about 6 cups)
• 2  sweet apples (cut into 1/4-inch strips)
• 2  tablespoons tarragon, fresh and minced

Directions

1. To prepare the apples, quarter and core them, then cut into 1/4-inch slices and, finally, into 1/4-inch strips.
2. Whisk mayonnaise, vinegar, sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in large bowl until sugar has dissolved. Add fennel, apples, and tarragon and toss well to combine. Adjust seasonings with salt and pepper. Serve.