BOB & LENORE's COOKBOOK

© 2011 EVOO CANNON BEACH COOKING SCHOOL VEGETABLES, FRUITS, SALADS, SALSAS, SLAWS

APPLE-FENNEL SLAW

Ingredients:

2 each granny smith apples

1 each small fennel bulb

¼ cup cilantro, chopped

½ each  red onion, thinly sliced

2 ounces (4 Tablespoons) lime juice

1 ounces (2 Tablespoons) tequila

3 ounces vegetable oil

To Taste: sea salt, ground coriander, ground pepper and sugar

3 Tablespoons toasted walnuts

Optional at service: garnish with walnuts

Method:

Julienne fennel into large non reactive container; julienne apples with skin on and toss with fennel; toss in cilantro and red onion; squeeze fresh lime juice onto slaw; add tequila and oil; add seasonings; set aside. At service garnish with walnuts, if using. Blue cheese or ricotta salada works as a garnish too.

TO RECIPES

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