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

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