| 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 |
tb |
Dijon Mustard |
| 1/4 |
c |
Olive Oil |
| 1 |
tb |
Finely Chopped Fresh Dill |
| 2 |
|
Shallots; finely chopped |
| 1 |
|
1/2 Teaspoons sugar (up To 1) |
|
|
Salt |
|
|
Freshly Ground Black Pepper |
INSTRUCTIONS
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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