C.I. Shenanigans' Fennel Strawberry Salsa
Published: 06/15/2010 by Chef Eric Matthies
* 12 ounce fennel bulb, cut into a small dice
* 11 ounce strawberries, cut small
* 3 tablespoons fresh lemon juice
* 1 tablespoon white sugar
* Salt and pepper to taste
Combine all ingredients and let marinate for a few hours. This salsa is great served with salmon, halibut or chicken. The salsa is served at C.I. Shenanigans during June with Puyallup valley strawberries when they're ripe.
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