Fennel, Red Pepper And Arugula Slaw

Recipe Ingredients

		Salt - to taste
1		Fennel bulb (large)
1/3 cup	30g / 1.1oz	Finely-minced red bell pepper
1 tablespoon	15ml	Extra-virgin olive oil
1 teaspoon	5ml	Red wine vinegar
1 teaspoon	5ml	Balsamic vinegar
1/2 teaspoon	2.5ml	Dijon mustard
1/4 teaspoon	1.3ml	Sugar
		Freshly-ground black pepper - to taste
1 cup	40g / 1.4oz	Thinly-sliced arugula leaves - (loosely packed)

Recipe Instructions

Trim stem from fennel bulb and discard. Core and chop into thin slices lengthwise. Bring medium pot of salted water to boil. Add fennel. After 5 seconds (boil does not resume) drain and place under cold water to stop cooking. Blot dry with paper towels.

Combine fennel, bell pepper, oil, red wine vinegar, balsamic vinegar, mustard, sugar, 1/4 teaspoon salt and pepper to taste in 2-quart bowl. Toss well. Refrigerate, covered airtight, 3 hours or overnight.

To serve, let stand 30 minutes at room temperature. Toss in arugula leaves. Taste and adjust seasonings.

This recipe yields 8 condiment servings.

Each serving: 23 calories; 91 mg sodium; 0 cholesterol; 2 grams fat; 2 grams carbohydrates; 0grams protein; 0.03 gram fiber.

Source:
The Los Angeles Times, 12-22-1999

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