Name: Fennel Salad (Mccartney)
Ingredients: 12 Radishes; trimmed; 3 Fennel bulbs; trimmed; 2 md Carrots; peeled; 1 Green apple; cored (not too sour); 1 tb Fresh lemon juice; 1/2 c Mayonnaise; or less as needed

Often our misunderstanding of God's Word is due not to innocent intellectual slips or lack of information, but rather to a deep refusal to submit to God's demands. A person who intends to manage his own affairs, maintain his pride, and secure esteem and glory from his fellow human beings will twist the words of Jesus to support his own self-esteem. The evil of the human heart precedes and gives rise to many of our apparently intellectual misunderstandings of Scripture.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Salads, Fennel, *mccartney, Vegetables	5	Servings

INGREDIENTS

12		Radishes; trimmed
3		Fennel bulbs; trimmed
2	md	Carrots; peeled
1		Green apple; cored (not too sour)
1	tb	Fresh lemon juice
1/2	c	Mayonnaise; or less as needed

INSTRUCTIONS

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)
Recipe by: LINDA'S KITCHEN by Linda McCartney (Little, Brown)
Posted to MC-Recipe Digest by KitPATh <[email protected]> on Apr 21,
1998

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