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TORRANCE TRIBUNE July 9, 2015 Page 5 and how to bang them by Chef Shafer For your next BBQ try this refreshing and crunchy salad. It goes well with everything from burgers to seafood and even as a light appetizer with cheeses. Live Well, Love Much, Laugh Often! – The Chef Persian Cucumber and Radish Salad Ingredients and Preparation • 10 each baby or Persian cucumbers cut into spears or wedges • 15 or so radishes cleaned and sliced in rounds • 11 to 5 jalapenos cut into wedges without the stem (use according to taste. the more the hotter!) • the juice of 1 lemon, 1 lime and 1 orange • 1/2 bunch chopped cilantro • 1/8 cup seasoned rice vinegar • 1/8 cup extra virgin olive oil • salt and pepper Mix all ingredient together and serve chilled.


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