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Ingredientes
- 2 x Fennel bulbs
- 1 Tbsp. Capers,liquid removed
- 1 Tbsp. Dill, fresh, minced
- 1/4 x Orange, seeded
- 2 tsp Red wine vinegar
- 1 Tbsp. Dijon mustard
- 2 tsp Sugar
- 1/2 tsp -Salt
- 4 Tbsp. Extra virgin olive oil
Direcciones
- 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 pcs and place in the work bowl of a food processor with the vinegar, mustard, sugar and salt. Process till smooth. With the motor running slowly, pour in the extra virgin olive oil. Pour over the fennel, toss well and serve. SERVES:4
- David Wood "The David Wood Food Book"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 4 servings | |
| Calories 157 | |
| Calories from Fat 122 | 78% |
| Total Fat 13.84g | 17% |
| Saturated Fat 1.88g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 151mg | 6% |
| Potassium 357mg | 10% |
| Total Carbs 8.56g | 2% |
| Dietary Fiber 2.8g | 9% |
| Sugars 2.14g | 1% |
| Protein 1.26g | 2% |
