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Fennel & Green Bean Salad top heading to the beach. This
Makes four servings slaw goes well on crispy rolls
with grilled tuna, swordfish or
For the Salad: mako.
2 cups green beans,
blanched with ends snipped Grilled Vegetable Salad with
1 1/2 cups thinly sliced fennel Bacon
bulb (about 1 small bulb) Makes four – six servings
1 Navel orange, sectioned
1/2 cup radishes, thinly sliced ¼ cup maple cured slab
1/4 cup parmesan, shaved bacon, small diced then
cooked slowly until crisp
To prepare salad, combine caramelized garlic, 1/2 head
beans, fennel, orange Juice of half a lemon
sections, and radish in a salad 4 fresh mint leaves, shredded
bowl. 2 Tablespoons fresh olives,
chopped
For the Dressing: 1/4 cup vine ripen plum
2 Tablespoons fresh orange tomatoes, seeded & chopped
juice 3 cups mixed salad greens
1 1/2 Tablespoons extra-virgin 1 each zucchini, eggplant, red
olive oil pepper, red onion, leak grilled,
1 teaspoon Dijon mustard chopped
1 teaspoon hot sauce 3 Tablespoons of extra virgin
pinch of sea salt olive oil
Dash of freshly ground black Fresh ground black pepper
pepper pinch of sea salt
To prepare dressing, combine Mix cooked bacon, garlic,
juice and remaining lemon juice, mint and
ingredients in a small bowl, tomatoes. Allow mixture to
stirring with a whisk. Drizzle marinate for five minutes. Add
dressing over watercress chopped grilled vegetables
mixture; toss gently to coat. and mint. Toss with olive oil,
fresh ground black pepper,
Beach Slaw and pinch of sea salt.
Makes six servings Marinate for five minutes.
4 cups new green cabbage,

shredded fine
1 cup red cabbage, shred fine
2 green onions, chopped
1 carrot shredded
¼ cup apple cider vinegar
2 Tablespoons olive oil
2 Tablespoons honey
1 Tablespoon mustard
fresh ground black pepper
Mix vinegar, olive oil, honey,
mustard, black pepper in a
glass or non reactive bowl.
Add shredded green and red
cabbage, green onions and
carrots. Toss, refrigerate and
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place in plastic food bag prior
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