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3 oz. carrots, pared
3 oz. fennel, trimmed
3 oz. celery, pared
2 tbsp. olive oil
1 tsp. tomato concassee
1/2 tsp. mixed herbs, (basil, fennel, marjoram,
tarragon), chopped
1 tbsp. white wine vinegar
1 tsp. shallot, pared, chopped
salt, cayenne pepper, to taste
Cut vegetables into long strips. Blanch; refresh in cold water. Reserve. Combine remaining ingredients to form vinaigrette; season with salt and cayenne pepper.
3 oz. fennel, trimmed
3 oz. celery, pared
2 tbsp. olive oil
1 tsp. tomato concassee
1/2 tsp. mixed herbs, (basil, fennel, marjoram,
tarragon), chopped
1 tbsp. white wine vinegar
1 tsp. shallot, pared, chopped
salt, cayenne pepper, to taste
Cut vegetables into long strips. Blanch; refresh in cold water. Reserve. Combine remaining ingredients to form vinaigrette; season with salt and cayenne pepper.
