Fennel Salad

Name: Fennel Salad
Ingredients: 1/2 bulb Fennel (thinly sliced); Zest and supremes of 1 Orange; 1 lb Arugula Leaves; 3 tbsp White or Red Wine Vinegar; 5 tbsp Extra Virgin Olive Oil; Salt and Pepper; 6 Anchovy Fillets (soaked in Milk overnight); 1 cup Pitted Kalamata Olives; 1/4 cup Capers (roughly chopped) either packed in coarse salt or brined will work; 3 tbsp Dijon Mustard; 3 tbsp Red Wine Vinegar; 1/2 cup Extra Virgin Olive Oil

12 ingredients

1 steps

Ingredients

1/2 bulb Fennel (thinly sliced)
Zest and supremes of 1 Orange
1 lb Arugula Leaves
3 tbsp White or Red Wine Vinegar
5 tbsp Extra Virgin Olive Oil
Salt and Pepper
6 Anchovy Fillets (soaked in Milk overnight)
1 cup Pitted Kalamata Olives
1/4 cup Capers (roughly chopped) either packed in coarse salt or brined will work
3 tbsp Dijon Mustard
3 tbsp Red Wine Vinegar
1/2 cup Extra Virgin Olive Oil

Directions

1

{"0":"To make Tapenade:Combine all in a food processor and blend until smooth, homogeneous paste is formed, about 2 minutes. Transfer to a jar, cover tightly, and store in the refrigerator up to 6 weeks. Makes 2 cups.","2":"To make Fennel Salad: Mix fennel, orange zest and supremes, arugula leaves, red\/white wine vinegar, extra-virgin olive oil, salt & pepper together.Mario tip: may use cabbage instead of fennel"}