Fennel Slaw

Makes 4 servings

2 Tbs. cider vinegar
1/3 cup mayonnaise
1/2 tsp black pepper
2 tsp sugar
1 1/2 Tbs. chopped fresh
dill
1/2 tsp grated lemon
peel
Salt, to taste
1 1/2 lb. fennel bulb
 
1. Whisk vinegar, mayonnaise, pepper,
sugar, dill, lemon peel and salt together.
2. Trim fennel stalks flush with bulb; discard
stalks.
3. Halve fennel through root end; discard
core and any discolored outer leaves.
Thinly slice fennel.
4. Toss fennel with enough dressing to coat.
Serve.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s