Friday, December 29, 2017

CtBF ~ MPK ~ Fennel, radish, orange, and crab salad

I used six medium sized prawns instead of crab meat, grapefruit instead of orange, spring onions instead of parsley, Java apples instead of the suggested greens, and fennel.  I used Chinese rice wine vinegar in place of white wine vinegar, juice from pulp of the grapefruit, lemon juice, olive oil, salt and pepper.
Delightful salad with a light dressing! Yumms!
are cooking from My Paris Kitchen, David Lebovitz's latest book.
Recipe from pages 90-91
A Big Thank You to KatieBetsy and Mary
for putting everything into order and making it happen!
my collection of David's books:
Do check out CtBF and see the results of our members
Note: We do not publish recipes at CtBF,
but certain recipe links are available at Amazon,
better still - get the book, and join us at CtBF.
I am also sharing this Friday's MPK recipe at Cookbook Countdown #24!

I am co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours.  If you are like, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that.  Join us at Cookbook Countdown! 


Mardi Michels said...

These look like great subs Emily! Happy New Year to you!

Nana said...

Your salad looks so refreshing, it would be perfect for summertime. Happy New Year to you Emily.

Betsy said...

I love how you figure out how to make it work when you can't find the ingredients. Looks delicious!
Happy New Year!!!