BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

SQUASH FENNEL SALAD

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Ingredients:

  • 1 cup zucchini squash, julienne or other squash

  • 1 cup yellow squash, julienne or other squash
  • 1 cup fresh fennel, julienne
  • ½ cup peeled, seeded, minced cucumber
  • 1 red bell pepper, minced
  • 1 green bell pepper, minced
  • 1 jalapeno, seeded, minced
  • ¼ cup red onion, minced
  • 2 shallots, minced
  • 3 tablespoon parsley, minced
  • 1 tablespoon tarragon, minced
  • ¾ teaspoon celery salt
  • 1 cup extra virgin olive oil, Arbequina
  • 6 tablespoons sherry vinegar

Method:

As needed sea salt and coriander. Combine ingredients and reserve chilled for service.




TO RECIPES

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