 |
 |
Articles / TULARC / Food / 20th Century Appetizer Recipes / |  |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
   |
|
||
|
Cucumber & Fennel with Orange-Mint Dressing |
|
||
|
||||
|
|
|
||
|
||||
|
|
Articles / TULARC / Food / 20th Century Appetizer Recipes / | |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
|
|
||
|
Cucumber & Fennel with Orange-Mint Dressing |
|
||
|
||||
|
|
|
||
|
||||
|
|
|
|
||
|
||
|
|
|
|
||
|
|
||
|
||
|
|
|
|
||
|
||
This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
1 ea Cucumber, peeled, halved, - seeded & diced
1 sm Fennel bulb, trimmed & - finely slivered
1 ea Granny Smith apple, cored, - quartered & sliced
2 ts Lemon juice
2 tb Walnuts, chopped & toasted
2 tb Orange juice
2 tb Walnut oil
1 tb Fresh mint
1 tb Cilantro, chopped
1/8 ts Paprika, sweet or hot
Salt & pepper
SALAD: Combine salad ingredients, except walnuts, in a serving bowl & gently mix.
VINAIGRETTE: In a small bowl, whisk all ingredients until emulsified. Season with salt & pepper & pour over salad. Serve immediately or marinate, covered, in the fridge for 1 to 2 hours. Toss before serving & garnish with toasted nuts.
Yamuna Devi, "Yamuna's Table"
Continue to:
Related Recipes:
Appetizers, food, recipes, cooking, cookbook, preparation, ingredients, advice, nutrition
|
|
|
|
 |
|