Fennel and carrot salad

 
                          Fennel and Carrot Salad
 
 Recipe By     : Nathalie Dupree Cooks (1996) TVFN
 Serving Size  : 4    Preparation Time :1:00
 Categories    : Salad
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    carrots -- peeled and grated
                         about 2 cups
    2                    fennel bulbs -- thinly sliced
    6      slices        bacon -- cooked crisp and
                          chopped
      1/4  cup           red wine vinegar
    1      tablespoon    Dijon mustard
      1/4  cup           olive oil
    1      tablespoon    fresh dill -- finely chopped
    2                    shallots -- finely chopped
    1      teaspoon      sugar -- or more to taste
                         Salt
                         Freshly ground black pepper
 
 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. Yield: 4-6 servings
 [patH mcRecipe]
 
 
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