| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Mayonnaise |
| 1/4 |
c |
Apple cider vinegar |
| 2 |
tb |
Fresh dill; chopped |
| 1 |
tb |
Sugar |
| 2 |
ts |
Ground pepper |
| 3/4 |
ts |
Lemon peel; grated |
| 1 1/2 |
lb |
Fresh fennel bulbs; trimmed, thinly sliced |
INSTRUCTIONS
Mix first 6 ingredients in large bowl. Add fennel and toss to coat. Season
to taste with salt. (Can be made 4 hours ahead. Cover and chill.) Toss
again before serving.
Note: This simple side dish is terrific with grilled fish. For a pretty
presentation, serve the slaw on radicchio leaves.
Printed in Bon Appetit April 1998
Typed and Busted by [email protected] 4/98
Recipe by: River's End Restaurant, Jenner, CA
Posted to MC-Recipe Digest by Carriej999 <[email protected]> on Apr 7,
1998
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