| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads |
4 |
Servings |
INGREDIENTS
| 3 |
|
Carrots, peel grate About |
|
|
2 Cups |
| 2 |
|
Fennel Bulbs, thinly sliced |
| 6 |
|
Bacon Slices, Cooked Crisp |
|
|
And Chopped |
| 1/4 |
c |
Red Wine Vinegar |
| 1 |
T |
Dijon Mustard |
| 1/4 |
c |
Olive Oil |
| 1 |
T |
Finely Chopped Fresh Dill |
| 2 |
|
Shallots, finely chopped |
| 1 |
|
1/2 Teaspoons sugar, up To |
|
|
Salt |
|
|
Freshly Ground Black Pepper |
INSTRUCTIONS
1
NATHALIE DUPREE COOKS SHOW#ND7076 4-6 SERVINGS In a large bowl, toss
together the carrots, fennel, and bacon. In a small bowl, whisk
together the red wine vinegar, mustard, olive oil, dill, shallots, and
sugar. Season to taste with salt and pepper. Pour over the vegetables
and let marinate at room temperature for at least 1 hour. Posted to
MC-Recipe Digest V1 #757 by Nancy Berry <nlberry@prodigy.net> on Aug
22, 1997
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