| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 4 | Servings | |||
INGREDIENTS
| 1/2 | c | Mayonnaise |
| 1/4 | c | Apple cider vinegar |
| 2 | T | Fresh dill, chopped |
| 1 | T | Sugar |
| 2 | t | Ground pepper |
| 3/4 | t | 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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