From Cooking Thin by Kathleen Daelemans.
1/2 cup red wine vinegar
2 Tbsp honey
2 Tbsp olive oil
1 head fennel, cored and grated or finely julienned
2 carrots, peeled and grated or finely julienned
1/4 cup dried cranberries, cherries, or raisins
salt and pepper
In a small bowl, whisk together vinegar, honey and olive oil. Combine fennel, carrots, and cranberries in a medium bowl and toss with half the dressing. Refrigerate for at least four hours. Before serving, drain off any water given off by the fennel and re-dress with the remaining dressing. Season to taste, serve immediately. This salad was absolutely delicious and went great with a broiled herb-crusted tilapia fillet.
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