Fennel-Marinated Vegetables In Lettuce Cones
Serves: 5
Cierra Adams
1 January 1970
Based on User reviews:
38
Spice
42
Sweetness
55
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
In a small dry heavy skillet toast fennel seeds over moderate heat, shaking skillet occasionally, until fragrant, about 3 minutes
2
In a blender blend seeds, vinegar, oil, and salt and pepper to taste until emulsified
3
In a large glass baking dish combine fennel marinade and all vegetables except lettuce leaves and marinate, covered and chilled, overnight
4
Divide vegetables among lettuce leaves, letting excess marinade drip off, and roll up leaves to enclose vegetables
5
(Use wooden picks to secure lettuce cones if necessary
6
) In a small dry heavy skillet toast fennel seeds over moderate heat, shaking skillet occasionally, until fragrant, about 3 minutes
7
In a blender blend seeds, vinegar, oil, and salt and pepper to taste until emulsified
8
In a large glass baking dish combine fennel marinade and all vegetables except lettuce leaves and marinate, covered and chilled, overnight
9
Divide vegetables among lettuce leaves, letting excess marinade drip off, and roll up leaves to enclose vegetables
10
(Use wooden picks to secure lettuce cones if necessary)