Fennel and carrot salad

4 Servings

Ingredients

QuantityIngredient
3Carrots; peel, grate, About 2 Cups
2Fennel Bulbs; thinly sliced
6Bacon Slices; Cooked Crisp And Chopped
¼cupRed Wine Vinegar
1tablespoonDijon Mustard
¼cupOlive Oil
1tablespoonFinely Chopped Fresh Dill
2Shallots; finely chopped
11/2 Teaspoons sugar (up To 1)
Salt
Freshly Ground Black Pepper

Directions

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