mccartney - fennel salad

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Fennel Salad (Mccartney)

 

Recipe By : LINDA'S KITCHEN by Linda McCartney (Little, Brown)

Serving Size : 5 Preparation Time :0:00

Categories : Salads Vegetables

Classified *Mccartney

*Sorted

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 radishes -- trimmed

3 fennel bulbs -- trimmed

2 medium carrots -- peeled

1 green apple -- cored

(not too sour)

1 tablespoon fresh lemon juice

1/2 cup mayonnaise -- or less as needed

 

1. Make 4 vertical cuts, crossing in the centre, in each radish.

 

2. Soak in iced water for 2-3 hours or until the petals open. Drain.

 

3. Cut the fennel bulbs lengthwise in half and cut out the hard core. Slice very

finely.

 

4. Cut the carrots into matchsticks and dice the apple.

 

5. Mix the lemon juice into the vegetables, and then toss with the mayonnaise.

Pile into a salad bowl and garnish with the radishes.

 

 

Notes: Serves 4-5 This healthy, crunchy salad of fennel, carrot, apple and

radish is dressed in a lemony mayonnaise, which adds to its freshness.

 

1998 Hanneman/McBuster (PER SERVING: 215 cals, 18g fat)

 

 

 

 

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Nutr. Assoc. : 0 0 0 3567 0 0 0

 

 

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