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From:
Sent: Friday, March 2, 2012 9:58 PM
To: Karyna Shuliak
Subject: Fennel salad
One fennel head thinly sliced
2 naval oranges segmented (squeeze the excess juice from left over oranges i=to the salad) Some thinly sliced red onion
A little bit of lemon juice
1 Tablespoon red wine vinegar
Salt and pepper.
Let all of the above sit for a bit in the fridge so the acids can "cook" the=onion a bit. Add a tablespoon of olive oil before
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EFTA_R1_01169706
EFTA02301508
ℹ️ Document Details
SHA-256
14c54238b20dab20e592ee341823d0e5e469a697c5a837a63bb44d7ecd949b2f
Bates Number
EFTA02301508
Dataset
DataSet-11
Document Type
document
Pages
1
Comments 0