Makes 4 servings2 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.