| 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 <phannema@wizard.ucr.edu> on Apr 21,
1998
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