| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salads |
4 |
Servings |
INGREDIENTS
| 2 |
|
Fennel bulbs |
| 1 |
tb |
Capers;drained |
| 1 |
tb |
Dill, fresh; chopped |
| 1/4 |
|
Orange; seeded |
| 2 |
ts |
Red wine vinegar |
| 1 |
tb |
Dijon mustard |
| 2 |
ts |
Sugar Salt |
| 4 |
tb |
Olive oil |
INSTRUCTIONS
DRESSING
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
David Wood "The David Wood Food Book"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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