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Sunday, October 17, 2010

Fennel and Zucchini Salad

Had a friend over for lunch... one of the a  things I made was this Italian inspired salad.

(serves 4)
(prep time 15 mins)

I used a mandoline to slice all the veggies very thin and then julienned them with a knife. You can use a grater that has a slicer side or a food processor with a julienne insert. You can of course minimize slicing time by using matchstick carrots.

Fennel (bulb only) 1 cup (julienned)
Zucchini (un-peeled) 1 cup (julienned)
Baby carrots 1/2 cup (julienned)
Red onions 1/4 cup (julienned)
Red bell pepper 1/3 cup (julienned)


Olive oil 6-7 Tbs
Red wine vinegar 2-3 Tbs *Raw foodies use your favorite freshly squeezed citrus
Garlic 1 tsp (minced)
Salt 1/2 tsp
Pepper 1/4 tsp
Chili flakes 1/4 tsp
Chopped golden raisins 1/3 cup *Strict raw diet followers you could  use Vivapura Raw Monukka Raisins or Bob's Red Mill

Combine everything except the raisins in a blender and blend for a few seconds.... It should turn cloudy.
Then gently mix in the chopped golden raisins.
Pour this over the veggies and toss well.
Refrigerate for 30 mins to an hour before eating.

My friend and I had this with desi food... and it was great.
But I will grill a halibut steak to go with this for my hubby tomorrow.