Recipe Courtesy of Cafe Surfas Executive Chef Brandi Quinn
Yields 6 to 8 servings
2 Fennel bulbs shaved on mandolin
4 Endive juliened
½ Red onion juliened
1 cup Arugula
½ cup candied black pepper pecans or pomegranate seeds
2 Fuji apples
8 oz. Orange vanilla dressing (click for link to recipe)
6 oz. Rice wine vinegar
Salt and pepper to taste
Prepare endive and soak in water so it does not turn brown. Prepare apples on a mandolin and soak in lemon water so they do not turn brown. Shave fennel on mandolin. In a large bowl toss all ingredients with orange dressing. Season with salt, pepper and rice vinegar. Let marinate for about 20 minutes. Drain and place slaw in container.
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