- See more at: http://blogtimenow.com/blogging/automatically-redirect-blogger-blog-another-blog-website/#sthash.TapQ9hQj.dpuf gap creek gourmet: Fennel Salad with Peas and Soy Beans

Monday, October 11, 2004

Fennel Salad with Peas and Soy Beans

1 Fennel Bulb
1/2 cup frozen peas
1/2 cup frozen Endamame (Soy Beans)
1 bunch fresh parsley, Rosemary and Oregano
favorite salad dressing: I used Poppy Seed and Daniel used Ginger Dressing

Cut the stalks off of the Fennel bulb. Cut bulb in half and in half again. Cut out the really hard tough part of the bulb. Cut the bulb into long thin stips.
Put the peas and Endamame, some salt, a sprig of Rosemary and a sprig of oregano (both chopped up) in a pot. Stem the peas and the Endamame until warm all the way through. Do not overcook! Run under cold water. Put the peas on Fennel and spinkle with chopped parsley and salt. Drizzle on dressing... Don't drench.

What is Fennel: Similar to celery, but has a warmer flavor instead of a strong bite. Smells like licorice but doesn't taste like it at all. It has a cool fresh flavor with warm undertones. Awesome for salads! Please try this thing and let me know how my start to great recipes is going!
Chef Colie

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