| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Niger |
Toohot04 |
6 |
servings |
INGREDIENTS
| 3 |
ts |
Mexican dried oregano |
|
|
Juice of a lime -; (abt 1 tbsp) |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Freshly-ground black pepper |
| 1/4 |
c |
Extra-virgin olive oil |
| 3 |
|
Fennel bulbs -; (abt 3 lbs) |
| 2 |
|
Red bell peppers; cored, seeded, |
|
|
; and julienned |
INSTRUCTIONS
In a dry pan, toast the oregano for 1 to 2 minutes, until golden but not
burned. In a small bowl, whisk the lime juice, salt, pepper and oregano
together. Drizzle in the olive oil, whisking constantly until emulsified.
Trim the stalks of the fennel down to the bulb and discard. Quarter the
bulbs and trim away the triangle of core at the base. Slice the fennel as
thinly as possible. In a serving bowl, toss the fennel, red pepper and the
dressing together until the vegetables are evenly coated. Serve immediately
or refrigerate, covered, for up to 1 hour before serving, and toss again
just before serving. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6180 broadcast 02-27-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-04-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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