You may also like
Categories:Viewed: 38 - Published at: 7 years ago
Ingredients
- 2 fennel bulbs
- 1 tbs dill, fresh, chopped
- 1 tbs capers
- 1/4 orange, seeded
- 1 tbs dijon mustard
- 1/2 tps salt
- 2 tsp white wine vinegar
- 2 tsp sugar
- 4 tbs olive oil
Method
- Trim the stalks from the fennel, cut the bulb in half lengthwise; then cut crosswise in to very thin slices. Place in a large bowl with the capers and the dill. To make the dressing, cut the quarter orange in small pieces and place in 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.
