| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Salads, Vegetables, Dressings |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Fennel; fresh |
| 3 |
tb |
Olive oil |
| 2 |
|
Garlic cloves ; crushed; peele |
| 3/4 |
c |
Red bell pepper; cored |
|
|
Seeded and julienned |
| 1/2 |
c |
Green bell pepper; cored |
|
|
Seeded and julienned |
| 1 |
c |
White onions; peeled; sliced |
| 1 |
|
Scallion bunch; chopped |
| 2 |
tb |
Parsely; chopped |
| 1/2 |
c |
Olive oil |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
White wine vinegar |
|
|
Salt |
|
|
Pepper; freshly ground |
INSTRUCTIONS
DRESSING
Trimn off the top stalks of the fennel and save for another use. Cut the
bulb in half lengthwise and trim out the core. Cut the fennel into 3/8 inch
strips . Heat a large frying pan and add the 3 tablespoons of oil. Add the
garlic and fennel and saute over medium-low heat for 2 minutes. Do not
brown the garlic. Add both bell peppers and saute 2 minutes more. add
theonion and saute 1 minute more. remove from the frying pan to a bowl and
allow to cool. Add the scallions and parsley. Blend together the
ingredients for the dressing. Add to the bowl of vegetables. Toss together,
cover and chill. Serves 4 to 6 Meal Mastered by Stuart Talkofsky. From The
Frugal Gourmet Whole Family Cookbook by Jeff Smith. p117. ~---- 06/26 04:42
pm Stu Long Beach L.I. N.Y. 06/26/92 9:36 PM FOOD AND WINE CLUB TOPIC: FOOD
SOFTWARE TIME: 06/26 6:08 PM TO: ALL FROM: STUART TALKOFSKY (BSNX01A)
SUBJECT: R-MM FRUG GOURMET SA
Posted to MC-Recipe Digest V1 #757 by Nancy Berry <nlberry@prodigy.net> on
Aug 22, 1997
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