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Fennel and Carrot Salad (Contributed from |
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- 2 large
or 3 medium potatoes - 1
fennel bulb - 2
carrots - 1 red
onion (optional) - 1 T
honey |
- 1 T
Dijon mustard - 2 T
olive oil - Salt
and pepper to taste |
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1)
Julienne your potatoes and fennel bulb. Saute
in a small amount of cooking oil until tender 2)
Meanwhile, grate your carrots and finely chop red onion. 3)
Whisk together honey, mustard, vinegar, olive oil, salt and pepper in
a bowl until you have the dressing. 4)
Pour dressing over the cooked potato and fennel and
stir. Put on serving plates with raw carrot and onion on the side,
or mixed in, and garnish with the feathery tops of the fennel
bulb. Serves 4 as a side |
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