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Lemony Fennel Slaw

3-4 fennel bulbs (3 -4 cups)

¾ c. mayonnaise

3 Tbsp. freshly squeezed lemon juice

1 tsp. grated lemon peel

½ tsp. salt

½ tsp. ground black pepper


Cut off the tops of fennel bulbs (3 to 4 cups), remove the core by slicing the bulb in half lengthwise and cutting out the triangular core in the center. Slice thinly across the grain of the bulb. Save some leaves for garnish. Whisk together: mayonnaise, lemon juice, lemon peel, tsp. salt, and black pepper. Mix into the fennel and let macerate for 30 minutes.  Refrigerate and serve cold.