Fennel slaw with black pepper
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Mayonnaise |
| ¼ | cup | Apple cider vinegar |
| 2 | tablespoons | Fresh dill; chopped |
| 1 | tablespoon | Sugar |
| 2 | teaspoons | Ground pepper |
| ¾ | teaspoon | Lemon peel; grated |
| 1½ | pounds | Fresh fennel bulbs; trimmed, thinly sliced |
Directions
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@... 4/98 Recipe by: River's End Restaurant, Jenner, CA Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on Apr 7, 1998