| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salads |
4 |
Servings |
INGREDIENTS
| 2 |
|
Fennel bulbs |
| 1 |
T |
Capers, drained |
| 1 |
T |
Dill, fresh chopped |
| 1/4 |
|
Orange, seeded |
| 2 |
t |
Red wine vinegar |
| 1 |
T |
Dijon mustard |
| 2 |
t |
Sugar |
| 1/2 |
t |
Salt |
| 4 |
T |
Olive oil |
INSTRUCTIONS
Trim the stalks from the fennel, cut the bulb in half lengthwise; then
cut crosswise into very thin slices. Place in a large bowl with the
capers and the dill. Make the dressing. Cut the quarter orange in
small pieces and place in the work bowl of a food processor with the
vinegar, mustard, sugar and salt. Process until smooth. With the motor
running slowly, pour in the olive oil. Pour over the fennel, toss well
and serve. SERVES:4 From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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