A great Rachael salad recipe
This weekend, we had surprise guests. Literally the phone rang at 2:30 and my friends, who were supposed to come at 6 for dinner, asked if they could come at 3:30 instead since they had forgotten they had a committment and had to leave our house by 6. So we agreed that it would still be fun to see them and that we would do a quick backyard BBQ with just hotdogs and sausages on the grill.
But that’s never enough, so I pulled a fennel bulb out of the fridge and a bunch of celery. I looked up and found this recipe from Rachael Ray –Fennel and Celery Slaw Salad-and made it my own:
Instead of white vinegar, I used the juice of one lemon. I added 1/2 cup chopped and pitted Kalamata and Sicilian olives. I used mostly the heart of the celery as well as some of the stalks. This recipe was delicious!