Anonymous Fri Oct 07 12:05:01 2005

3 oz. carrots, pared

3 oz. fennel, trimmed

3 oz. celery, pared

2 tbsp. olive oil

1 tsp. tomato concassee

1/2 tsp. mixed herbs, (basil, fennel, marjoram,

tarragon), chopped

1 tbsp. white wine vinegar

1 tsp. shallot, pared, chopped

salt, cayenne pepper, to taste

Cut vegetables into long strips. Blanch; refresh in cold water. Reserve. Combine remaining ingredients to form vinaigrette; season with salt and cayenne pepper.