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Patty's Fennel Salad

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsNatrium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Fennel - fresh

  2. 3 tablespoons 45ml Olive oil

  3. 2 Garlic cloves - peeled, crushed

  4. 3/4 cup 177ml Red bell pepper - cored

  5. 1/2 cup 118ml Green bell pepper - cored

  6. Seeded and julienne

  7. 1 cup 62g / 2 1/5oz White onions - peeled, sliced

  8. 1 Scallion bunch - chopped

  9. 2 tablespoons 30ml Parsley - chopped

  10. Dressing

  11. 1/2 cup 118ml Olive oil

  12. 1 tablespoon 15ml Lemon juice

  13. 1 tablespoon 15ml White wine vinegar

  14. Salt

  15. Pepper - freshly ground

Instructions Jump to Ingredients ↑

  1. Trim off the top stalks of the fennel and save for another use.

  2. Cut the bulb in half lengthwise and trim out the core. Cut the fennel into 3/8 inch strips.

  3. Heat a large frying pan and add the 3 tablespoons of oil.

  4. Add the garlic and fennel and saute over medium-low heat for 2 minutes. Do not brown the garlic.

  5. Add both bell peppers and saute 2 minutes more. Add the onion and saute 1 minute more. Remove from the frying pan to a bowl and allow to cool.

  6. Add the scallions and parsley. Blend together the ingredients for the dressing.

  7. Add to the bowl of vegetables.

  8. Toss together, cover and chill.

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