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Рецепт Fennel, Red Pepper And Arugula Slaw
by Global Cookbook

Fennel, Red Pepper And Arugula Slaw
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  Порций: 8

Ингредиенты

  • Salt to taste
  • 1 lrg fennel bulb
  • 1/3 c. finely-chopped red bell pepper
  • 1 Tbsp. extra-virgin extra virgin olive oil
  • 1 tsp red wine vinegar
  • 1 tsp balsamic vinegar
  • 1/2 tsp Dijon mustard
  • 1/4 tsp sugar Freshly-grnd black pepper to taste
  • 1 c. thinly-sliced arugula leaves (loosely packed)

Инструкции

  1. Trim stem from fennel bulb and throw away. Core and chop into thin slices lengthwise. Bring medium pot of salted water to boil. Add in fennel. After 5 seconds (boil does not resume) drain and place under cool water to stop cooking. Blot dry with paper towels.
  2. Combine fennel, bell pepper, oil, red wine vinegar, balsamic vinegar, mustard, sugar, 1/4 tsp. salt and pepper to taste in 2-qt bowl. Toss well. Chill, covered airtight, 3 hrs or possibly overnight.
  3. To serve, let stand 30 min at room temperature. Toss in arugula leaves. Taste and adjust seasonings.
  4. This recipe yields 8 condiment servings.