Fennel and carrot salad

Yield: 4 Servings

Measure Ingredient
3 Carrots; peel, grate, About 2 Cups
2 Fennel Bulbs; thinly sliced
6 Bacon Slices; Cooked Crisp And Chopped
¼ cup Red Wine Vinegar
1 tablespoon Dijon Mustard
¼ cup Olive Oil
1 tablespoon Finely Chopped Fresh Dill
2 Shallots; finely chopped
1 1/2 Teaspoons sugar (up To 1)
Salt
Freshly Ground Black Pepper

NATHALIE DUPREE COOKS SHOW#ND7076 4-6 SERVINGS In a large bowl, toss together the carrots, fennel, and bacon. In a small bowl, whisk together the red wine vinegar, mustard, olive oil, dill, shallots, and sugar. Season to taste with salt and pepper. Pour over the vegetables and let marinate at room temperature for at least 1 hour.

Posted to MC-Recipe Digest V1 #757 by Nancy Berry <nlberry@...> on Aug 22, 1997

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