Recipe - Fennel Slaw With Black Pepper

One half cup Mayonnaise
One fourth cup Apple cider vinegar
2 tablespoon Fresh dill; chopped
1 tablespoon Sugar
2 teaspoon Ground pepper
Three fourths teaspoon Lemon peel; grated
1 One half pound Fresh fennel bulbs; trimmed,
thinly cut or sliced up

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 MCRecipe Digest by Carriej999 Carriej999@aol.com on Apr 7,
1998