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Carrot and Fennel Salad with White Wine Dressing
Recipe courtesy Roger Mooking
- Total Time:
- 1 hr 20 min
- Prep:
- 15 min |
- Inactive Prep:
- 1 hr |
- Cook:
- 5 min
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- 1/2 cup sultana (golden) raisins
- 1 cup white wine
- 2 tablespoons honey
- 2 carrots, peeled, cut into ribbons with vegetable peeler
- 1/2 fennel, thinly sliced
- 1 1/2 tablespoons capers, drained
- 1 1/4 cups coarsely chopped fresh parsley
- 1/2 cup sliced almonds, toasted
Directions
Put the raisins in a bowl and soak in white wine for 1 hour, drain and reserve the white wine. Put the white wine in a small pot, add the honey and cook over medium-high heat until the liquid reduces to 1/3 cup, approximately 5 minutes.
Put the carrots, fennel, capers and wine-soaked raisins in a large bowl. Pour the white wine dressing over the carrot and fennel salad. Add the chopped parsley, toasted almonds, toss and serve.
© Recipe courtesy Roger Mooking