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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Apple, Fennel and Radish Salad

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Apple, Fennel and Radish Salad Empty Apple, Fennel and Radish Salad

    Post by Lobo Wed 05 Aug 2015, 5:22 pm

    Apple, Fennel and Radish Salad
    Apple, Fennel and Radish Salad Img1l
    This refreshing salad is most colorful when made with a watermelon radish, but you can substitute two red radishes if watermelon radishes aren’t available.
    Prep Time: 10 minutes
    Cook Time: 0 minutes
    Servings: 4

    Ingredients:


    • 3 Tbs. fresh lemon juice
    • 2 Tbs. extra-virgin olive oil, plus more for drizzling
    • 1 tsp. kosher salt
    • 1/4 tsp. freshly ground pepper
    • 1 small fennel bulb, stalks removed, fronds reserved
    • 2 apples, preferably Pink Lady or Gala, peeled and ends trimmed
    • 1 large watermelon radish, ends trimmed
    • 1/2 cup (3/4 oz./20 g) lightly packed mixed fresh herbs, such as flat-leaf parsley and dill

    Directions:

    In a small bowl, whisk together the lemon juice, olive oil, salt and pepper. Set aside.

    Cut a slit in one side of the fennel bulb, stopping near the core. Using a spiralizer fitted with the medium blade, cut the fennel into strands according to the manufacturer’s instructions. Transfer the fennel to a large bowl.

    Use the spiralizer to cut the apple into spiral strands, using kitchen shears to cut the curls every 3 or 4 rotations. Transfer to the bowl with the fennel. Using a mandoline or sharp knife, very thinly slice the radish and transfer the slices to the bowl with the other vegetables.

    Add the herbs to the bowl with the vegetables and toss to combine. Drizzle with the vinaigrette to taste and toss gently to coat. Serve immediately. Serves 4.

    Williams-Sonoma Test Kitchen
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