Fennel, Orange & Caper Salad

1. 1

   Trim the stalks from the fennel, cut the bulb in half lengthwise; then cut crosswise in to very thin slices. Place in a large bowl with the capers and the dill. To make the dressing, cut the quarter orange in small pieces and place in 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.