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Fennel, orange and caper salad
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| Artist: |
_ |
| Categories: |
Fruits, Orange, Salads |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| each | Fennel bulbs | | 1
| tbsp | Capers, drained | | 1
| tbsp | Dill, fresh, chopped | | | DRESSING | | 1/4
| each | Orange, seeded | | 2
| tsp | Red wine vinegar | | 1
| tbsp | Dijon mustard | | 2
| tsp | Sugar | | 1/2
| tsp | -Salt | | 4
| tbsp | Olive oil |
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Procedures:
| 1 | Trim the stalks from the fennel, cut the bulb in half lengthwise; then cut crosswise into very thin slices. | | 2 | Place in a large bowl with the capers and the dill. | | 3 | Make the dressing. | | 4 | Cut the quarter orange in small pieces and place in the work bowl of a food processor with the vinegar, mustard, sugar and salt. | | 5 | Process until smooth. | | 6 | With the motor running slowly, pour in the olive oil. | | 7 | Pour over the fennel, toss well and serve. | | 8 | Serves:4 david wood "the david wood food book |
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