| 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 Carriej999@AOL.com 4/98 Recipe by: River's End Restaurant,
Jenner, CA Posted to MC-Recipe Digest by Carriej999
<Carriej999@aol.com> on Apr 7, 1998
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