Fennel Orange & Caper Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2: Fennel bulbs,
1 tbsp: Capers, drained
1 tbsp: Dill, fresh, chopped
DRESSING
1/4: Orange, seeded
2 tsp: Red wine vinegar,
1 tbsp: Dijon mustard,
2 tsp: Sugar,
1/2 tsp: -Salt,
4 tbsp: Olive oil,
Directions:
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"
Source from luhu.jp
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"
Source from luhu.jp
Tags
Salads