In a dry pan, toast the oregano for 1 to 2 minutes, until golden but not burned. In a small bowl, whisk the lime juice, salt, pepper and oregano together. Drizzle in the olive oil, whisking constantly until emulsified. Trim the stalks of the fennel down to the bulb and discard. Quarter the bulbs and trim away the triangle of core at the base. Slice the fennel as thinly as possible. In a serving bowl, toss the fennel, red pepper and the dressing together until the vegetables are evenly coated. Serve immediately or refrigerate, covered, for up to 1 hour before serving, and toss again just before serving. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6180 broadcast 02-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - firstname.lastname@example.org 03-04-1997 Recipe by: Susan Feniger and Mary Sue Milliken
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|Serving Size: 1 Serving (37g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 321 (100%)|
|Amt Per Serving||% DV|
|Total Fat 36g||48 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 17.3g|
|Polyunsanturated Fat 11.9g|
|Cholesterol 0mg||0 %|
|Sodium 0.5mg||0 %|
|Potassium 14.8mg||0 %|
|Total Carbohydrate 0.8g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 0.5g|
|Protein 0.1g||0 %|
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Calories per serving: 321
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