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Craig's Fennel Salad

Type: Meat
Courses: Salads
Serves: 4 people

Recipe Ingredients

2   Fennel - thinly slice
2   Ripe apples - unpeeled
1 oz 28gRoquefort
2 tablespoons 30mlRed wine vinegar
1   Salt and pepper
6 tablespoons 90mlExtra virgin olive oil
2 tablespoons 30mlTo 3 tbs toasted walnuts

Recipe Instructions

Here's my favorite: Thinly slice two bulbs of fennel (I mean very thin).

Combine with 2 ripe apples, unpeeled, cored and thinly sliced.

Make a dressing of about ounce of Roquefort, 2 tbs red wine vinegar, pinch of salt and pepper and whisk in 6 tbs extra virgin olive oil.

Combine with fennel/apple and 2-3 tbs toasted walnuts and serve immediately. Must be done at last minute.

Cooking Light, Jul/Aug 1994, page 84


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