Recipe - Fennel Salad (Mccartney)

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

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

2. Soak in iced water for 23 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 45 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 MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Apr 21,
1998