Fennel Orange and Caper Salad

Recipe Ingredients

2		Fennel bulbs
1 tablespoon	15ml	Capers - drained
1 tablespoon	15ml	Dill - fresh, chopped
		Dressing
1/4		Orange - seeded
2 teaspoons	10ml	Red wine vinegar
1 tablespoon	15ml	Dijon mustard
2 teaspoons	10ml	Sugar
1/2 teaspoon	2.5ml	- salt
4 tablespoons	60ml	Olive oil

Recipe Instructions

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 pieces and place in the work bowl of a food processor with the vinegar, mustard, sugar and salt.

Process until smooth. With the motor running slowly, pour in the olive oil. Pour over the fennel, toss well and serve

Source:
David Wood "The David Wood Food Book"

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