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Fennel-marinated Vegetables In Lettuce Cones

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CATEGORY CUISINE TAG YIELD
Grains March 1995 1 Servings

INGREDIENTS

2 t Fennel seeds
3 T White-wine vinegar
1/2 c Extra-virgin olive oil
12 Scallions, white and pale
green parts
quartered
lengthwise
2 Orange or red bell peppers
cut into
1/4-inch-wide
strips
2 Yellow bell peppers, cut
into
1/4-inch-wide
strips
3 Celery ribs, cut into
1/4-inch-wide
strips about 4
inches long
1 Jicama, about 3/4 pound
peeled and cut into
1/4-inch-wide
strips about 4
inches long
12 Loose-leafed lettuce leaves
rinsed drained
well and thick rib
cut out to
facilitate rolling
21 Fat, 0 Other Carbohydrates

INSTRUCTIONS

In a small dry heavy skillet toast fennel seeds over moderate heat,
shaking skillet occasionally, until fragrant, about 3 minutes.  In a
blender blend seeds, vinegar, oil, and salt and pepper to taste  until
emulsified.  In a large glass baking dish combine fennel marinade and
all  vegetables except lettuce leaves and marinate, covered and
chilled,  overnight.  Divide vegetables among lettuce leaves, letting
excess marinade drip  off, and roll up leaves to enclose vegetables.
(Use wooden picks to  secure lettuce cones if necessary.)  Serves 6.
Gourmet March 1995  Converted by MC_Buster.  Per serving: 1360 Calories
(kcal); 110g Total Fat; (70% calories from  fat); 12g Protein; 93g
Carbohydrate; 0mg Cholesterol; 168mg Sodium  Food Exchanges: 3 1/2
Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 0  Fruit;  Converted by
MM_Buster v2.0n.

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