Fennel, Orange and Caper Salad

Yields:	4 servings
Rate this Recipe

Be the first to add a photo of this recipe!

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.

Not a member? You can still rate this recipe!

Note: You must be a member to submit a review. Please Sign in or Sign Up.

So smooth, dark and rich, they are great if you like dark chocolate.

Reviewed by ivy 310