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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