BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL VEGETABLES, FRUITS, SALADS, SALSAS, SLAWSFENNEL SALAD
Ingredients:
1 each fennel bulb
1 stalk celery, sliced thin on bias
2 TBS cilantro, chopped1 ea green onion, sliced
1 lime juiced
1 tablespoon sherry vinegar
3 TBS extra virgin olive oil, Arbosana
Method:
As needed sea salt, ground coriander, ground pepper and sugar julienne fennel into large non reactive container with celery; toss in cilantro and green onion; squeeze fresh lime juice onto slaw; add vinegar and oil; add seasonings; set aside for service.
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