Recipe - Fennel And Carrot Salad

3 Carrots; peel, grate, About
2 Cups
2 Fennel Bulbs; thinly cut or sliced up
6 Bacon Slices; Cooked Crisp
And Chopped
One fourth cup Red Wine Vinegar
1 tablespoon Dijon Mustard
One fourth cup Olive Oil
1 tablespoon Finely Chopped Fresh Dill
2 Shallots; finely chopped
1 One half Teaspoons sugar (up To
1)
Salt
Freshly Ground Black Pepper

NATHALIE DUPREE COOKS SHOW#ND7076 46 SERVINGS In a large bowl, toss
together the carrots, fennel, and bacon. In a small bowl, whisk together
the red wine vinegar, mustard, olive oil, dill, shallots, and sugar. Season
to taste with salt and pepper. Pour over the vegetables and let marinate at
room temperature for at least 1 hour.

Posted to MCRecipe Digest V1 #757 by Nancy Berry nlberry@prodigy.net on
Aug 22, 1997