Fennel and Red Onion Salad with Tarragon Dressing
Powerful salad without really salad beside the underliner.
Ingredients
2 cups white wine vinegar
4 ounces fresh tarragon
4 cups olive extra virgin oil
7 1/2 lbs red jumbo onion
24 ea fennel bulb
12 ea Boston lettuce
8 ea red bell pepper
Procedure
1. Mix vinegar, tarragon, olive oil
salt and pepper.
2. Cut onion to thin rings of 1/8
inch Slice Fennel into 1/8 inch slices.
3. Add red onions and fennel to
dressing; toss to combine. Cover and let stand 1 hour.
Author Bio:
Charles Kandutsch is author of a nutrition book
entitled, Eat The Right Foods
were it’s his belief that you can’t out run your appetite. He also authored Cook The Right Foods a companion cookbook that teaches chefs
healthy food preparation with over 300 recipes.
Shop The Right Foods
is the final book of the trilogy which focuses on the prevention, maintenance
and reversal of chronic disease by selecting specific ingredients. Chef Charles has trimmed approximately 100
pounds of fat from his body by from eating right, not dieting and exercise and has
included healthy eating advice, cooking techniques and recipes in these three
books.
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