BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL VEGETABLES, FRUITS, SALADS, SALSAS, SLAWSAPPLE-BEET FENNEL SLAW
Ingredients:
1 ea fennel bulb
2 ea graven stein apples
1 raw red beet, julienne
¼ cup chives, minced
½ ea red onion, finely sliced
2 TBS sherry vinegar
4 TBS EVOO
As needed sea salt, coriander and pepper oil*optional garnish of toasted walnuts and point reyes bleu cheese crumbles
Method:
Julienne fennel into large non reactive container; julienne apples with skin on and toss with fennel; toss in beets, chives and red onion; add vinegar and oil into slaw; adjust seasonings with sea salt and coriander. Serve immediately.
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