- 2 fennel bulbs
- 2 sweet red peppers
- 10 ounces carrots
- 4 zucchini
- 8 stalks celery
- 14 tablespoons olive oil
- 4 to 6 tablespoons white wine vinegar
- Salt and freshly ground black pepper
Clean the fennel and trim all the woody and hard parts. Slice the heart of the fennel paper-thin. Set aside the feathery green parts of the fennel.
Cut the peppers into halves, seed and remove the internal membranes. Rinse the pepper halves and cut them into thin strips.
Mix all the ingredients in a large bowl. Add the celery leaves and the feathery fennel tops.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Edison Mays Jr.