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Add a photoServings: 8
Ingredients
- 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)
Directions
- 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.
- 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.
- To serve, let stand 30 min at room temperature. Toss in arugula leaves. Taste and adjust seasonings.
- This recipe yields 8 condiment servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 29g | |
| Recipe makes 8 servings | |
| Calories 24 | |
| Calories from Fat 16 | 67% |
| Total Fat 1.76g | 2% |
| Saturated Fat 0.24g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 15mg | 1% |
| Potassium 99mg | 3% |
| Total Carbs 2.1g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.45g | 0% |
| Protein 0.33g | 1% |
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