Nan's Recipes: Fennel Slaw

Fennel Slaw

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
1/3 cup mayonnaise
1/2 freshly ground black pepper
2 teaspoons sugar
1 1/2 tablespoons chopped fresh dill
(you can use 1 1/2 teaspoons dried dill
if it's in good condition)
1/2 teaspoons grated fresh lemon zest
pinch of salt
2 large or three small bulbs fennel
(about 2 to 3 pounds)

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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