| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Side dish, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
ts |
Olive oil |
| 1 |
|
1 pound fennel bulb, thinly sliced |
| 1 |
c |
Thinly sliced leek(white and pale green parts only) |
| 1/2 |
c |
Diced orange bell pepper |
| 1/4 |
c |
Drained capers |
| 8 |
|
Kalamata olives or other brine cured black olives, pitted, sliced |
| 1 1/4 |
c |
Finely chopped fresh arugula |
INSTRUCTIONS
Heat olive oil in large nonstick skillet over medium-high heat. Add fennel
and next 4 ingredients. Saute until crisp-tender, about 3 minutes. Add
arugula and saute 1 minute. Season to taste with salt and pepper and serve.
Yield: 6 servings Typed in MMFormat by cjhartlin@msn.com Source: Bon
Appetit
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Apr 26, 1998
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