Fennel Watercress Slaw

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Credit: Dean Thomas, CEC, CCE
The National Culinary Review, December 2008


1 large fennel bulb, blanched, thin slice
1 lime, zested. juiced
1 T. extra-virgin olive oil
3/4 cup upland cress and amaranth sprouts
Fennel frond oil.
salt and pepper, to taste
6 oz. fresh sweet pea tendrils
Shavings super-aged Gouda cheese


For slaw, mix fennel, lime zest and juice, olive oil, cress and sprouts, fennel frond oil and salt and pepper. Let rest 1 hour in refrigerator before service.


Salad, Side, The National Culinary Review

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