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Fennel Slaw

Courses: Salads, Side dish
Serves: 6 people

Recipe Ingredients

3 teaspoons 15mlMexican dried oregano
  Juice of a lime - (abt 1 tbsp)
1 teaspoon 5mlSalt
1/2 teaspoon 2.5mlFreshly-ground black pepper
1/4 cup 59mlExtra-virgin olive oil
3   Fennel bulbs - (abt 3 lbs)
2   Red bell peppers - cored, seeded, and julienned

Recipe Instructions

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.

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 - http://www.foodtv.com

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