Fennel slaw

Yield: 6 servings

Measure Ingredient
3 teaspoons Mexican dried oregano
\N \N Juice of a lime -; (abt 1 tbsp)
1 teaspoon Salt
½ teaspoon Freshly-ground black pepper
¼ cup Extra-virgin olive oil
3 \N Fennel bulbs -; (abt 3 lbs)
2 \N Red bell peppers; cored, seeded,
\N \N ; and julienned

In a dry pan, toast the oregano for 1 to 2 minutes, until golden but not burned. In a small bowl, whisk the lime juice, salt, pepper and oregano together. Drizzle in the olive oil, whisking constantly until emulsified.

Trim the stalks of the fennel down to the bulb and discard. Quarter the bulbs and trim away the triangle of core at the base. Slice the fennel as thinly as possible. In a serving bowl, toss the fennel, red pepper and the dressing together until the vegetables are evenly coated. Serve immediately or refrigerate, covered, for up to 1 hour before serving, and toss again just before serving. This recipe yields 6 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6180 broadcast 02-27-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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