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.
Community Supported Agriculture following Biodynamic and Organic practices at Camphill Village Kimberton Hills
