From Chef Artim at the Ritz-Carlton, Palm Beach
2 cups julienned Chayote
1 cup julienned Mango
1/3 cup julienned Red Pepper
1/3 cup julienned Yellow Pepper
1/3 cup julienned Red Onion
¼ cup julienned Jalapeno
¾ cup Extra Virgin Olive Oil
¼ cup Fresh Squeezed Orange Juice
¼ cup Cilantro Leaves
1 Tbsp ground Fennel Seeds
Salt & pepper to taste
To prepare Slaw:
In a big bowl, add the first six ingredients and mix well, so all ingredients are evenly distributed.
In a separate bowl with a whisk, start whisking the orange juice as you pour a steady drizzle of Extra Virgin Olive Oil in until fully incorporated. You would like to see a thickened dressing like consistency.
After you have incorporated the oil, pour this into the bowl containing the slaw mixture. Add the fennel seeds and mix all ingredients together.
Add salt and pepper to taste.
Garnish the slaw with the Cilantro leaves.
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