• 6servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 teaspoons 15ml Mexican dried oregano

  2. Juice of a lime - (abt 1 tbsp)

  3. 1 teaspoon 5ml Salt

  4. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  5. 1/4 cup 59ml Extra-virgin olive oil

  6. 3 Fennel bulbs - (abt 3 lbs)

  7. 2 Red bell peppers - cored, seeded, and julienned

Instructions Jump to Ingredients ↑

  1. In a dry pan, toast the oregano for 1 to 2 minutes, until golden but not burned.

  2. In a small bowl, whisk the lime juice, salt, pepper and oregano together. Drizzle in the olive oil, whisking constantly until emulsified.

  3. 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.

  4. 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.

  5. This recipe yields 6 servings.


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