Fennel-Marinated Vegetables in Lettuce Cones

1. 1

   In a small dry heavy skillet toast fennel seeds over moderate heat, shaking skillet occasionally, until fragrant, about 3 minutes.

2. 2

   In a blender blend seeds, vinegar, oil, and salt and pepper to taste until emulsified.

3. 3

   In a large glass baking dish combine fennel marinade and all vegetables except lettuce leaves and marinate, covered and chilled, overnight.

4. 4

   Divide vegetables among lettuce leaves, letting excess marinade drip off, and roll up leaves to enclose vegetables.

5. 5

   (Use wooden picks to secure lettuce cones if necessary.)

* Per serving · 4 servings · Values may vary.

No additional tips available.