This recipe is from the River's End Restaurant, in Jenner CA, via Gourmet magazine. It is fantastic; even people who don't like fennel, like this. It's quick, easy and addictive. |
2 tablespoons cider vinegar |
Whisk together all the ingredients except fennel. Trim fennel top flush to the bulb. Discard top and the outer layer. Cut in half through root end, cut out core and discard. Slice fennel across the bulb as thinly as you can. Toss fennel with the dressing. |
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