BOB & LENORE's COOKBOOK

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

SQUASH FENNEL SALAD

Ingredients:

1 cup zucchini squash, julienne or other squash
1 cup yellow squash, julienne or other squash
1 cup fresh fennel, julienne
½ cup peeled, seeded, minced cucumber
1 red bell pepper, minced
1 green bell pepper, minced
1 jalapeno, seeded, minced
¼ cup red onion, minced
2 shallots, minced
3 tablespoon parsley, minced
1 tablespoon tarragon, minced
¾ teaspoon celery salt
1 cup extra virgin olive oil, Arbequina
6 tablespoons sherry vinegar

Method:

As needed sea salt and coriander. Combine ingredients and reserve chilled for service.

TO RECIPES

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