This simple side dish from River's End Restaurant is terrific with grilled fish. For a pretty presentation, serve the slaw on radicchio leaves.
Recipe information
Yield
Makes 4 servings
Ingredients
1/2 cup mayonnaise
1/4 cup apple cider vinegar
2 tablespoons chopped fresh dill
1 tablespoon sugar
2 teaspoons ground pepper
3/4 teaspoon grated lemon peel
1 1/2 pounds fresh fennel bulbs, trimmed, thinly sliced
Preparation
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.
