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Fennel-Marinated Vegetables in Lettuce Cones

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  • 2 ts Fennel seeds
  • 3 tb White-wine vinegar
  • 1/2 c Extra-virgin olive oil
  • 12 Scallions; white and pale green parts quartered lengthwise
  • 2 Orange or red bell peppers; cut into 1/4-inch-wide strips
  • 2 Yellow bell peppers; cut into 1/4-inch-wide strips
  • 3 Celery ribs; cut into 1/4-inch-wide strips about 4 inches long
  • 1 md Jicama; (about 3/4 pound), peeled and cut into 1/4-inch-wide strips about 4 inches long
  • 12 lg Loose-leafed lettuce leaves; rinsed, drained well, and thick rib cut out to facilitate rolling


In a small dry heavy skillet toast fennel seeds over moderate heat, shaking skillet occasionally, until fragrant, about 3 minutes.
In a blender blend seeds, vinegar, oil, and salt and pepper to taste until emulsified.
In a large glass baking dish combine fennel marinade and all vegetables except lettuce leaves and marinate, covered and chilled, overnight.
Divide vegetables among lettuce leaves, letting excess marinade drip off, and roll up leaves to enclose vegetables. (Use wooden picks to secure lettuce cones if necessary.)
Serves 6.
Gourmet March 1995
Converted by MC_Buster.
Per serving: 1360 Calories (kcal); 110g Total Fat; (70% calories from fat); 12g Protein; 93g Carbohydrate; 0mg Cholesterol; 168mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 21 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.