Fennel, Orange & Caper Salad
Yield
4 servingsPrep
20 minCook
0 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
fennel bulb
|
*
|
| 1 | tablespoon |
capers
drained |
|
| 1 | tablespoon |
dill weed
fresh, chopped |
|
| Dressing | |||
| ¼ | each |
oranges
seeded |
|
| 2 | teaspoons |
red wine vinegar
|
|
| 1 | tablespoon |
dijon mustard
|
|
| 2 | teaspoons |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 4 | tablespoons |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
fennel bulb
|
*
|
| 15 | ml |
capers
drained |
|
| 15 | ml |
dill weed
fresh, chopped |
|
| Dressing | |||
| 0.3 | each |
oranges
seeded |
|
| 1E+1 | ml |
red wine vinegar
|
|
| 15 | ml |
dijon mustard
|
|
| 1E+1 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 6E+1 | ml |
olive oil
|
|
Directions
Trim the stalks from the fennel, cut the bulb in half lengthwise. then cut crosswise into very thin slices.
Place in a large bowl with the capers and the dill.
Make the dressing.
Cut the quarter orange in small pieces and place in the work bowl of 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.
