Warm Polenta And Oxtail Cakes On Fennel Salad Recipe

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Nutrition per serving    (USDA % daily values)
CAL
604
FAT
65%
CHOL
22%
SOD
26%

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Ingredients for 4 servings

1 teaspoon coarse ground coriander seed

2 cups balsamic

1 cup minced oxtail meat

1/2 cup grated asiago cheese

Juice of 1 lemon

2 to 3 cups leftover polenta

3 cups shaved fennel

1/2 cup Chinese vinegar

1/4 cup sliced green scallions

DARK VINEGAR SYRUP

Salt and black pepper to taste

FENNEL SALAD

1/4 cup extra virgin olive oil

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