Patty's Fennel Salad

Recipe Ingredients

2 lbs	908g / 32oz	Fennel - fresh
3 tablespoons	45ml	Olive oil
2		Garlic cloves - peeled, crushed
3/4 cup	177ml	Red bell pepper - cored
		Seeded and julienne
1/2 cup	118ml	Green bell pepper - cored
		Seeded and julienne
1 cup	62g / 2.2oz	White onions - peeled, sliced
1		Scallion bunch - chopped
2 tablespoons	30ml	Parsley - chopped
		Dressing
1/2 cup	118ml	Olive oil
1 tablespoon	15ml	Lemon juice
1 tablespoon	15ml	White wine vinegar
		Salt
		Pepper - freshly ground

Recipe Instructions

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

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

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

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

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.

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

Add to the bowl of vegetables.

Toss together, cover and chill.

Source:
Jeff Smith - Frugal Gourmet

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