Of all the fennel salads I made and tasted, this one is the winner, hands down.
The tricks are using fresh fennel so it's juicy and crisp, and cutting all the vegetables fairly small but not shredding them, and marinating for 2 hours or overnight.
Ingredients:
1/2 fennel bulb
2 carrots
1/4 red onion
Fresh dill
3 Tbsp. Cider vinegar (or wine or plain vinegar)
Olive oil
Sea salt
Pepper
Instructions:
Slice fennel finely but don't shred.
Peel carrots, and cut in small slices.
Slice red onion very fine.
Chop handful of dill finely.
Mix all ingredients in a medium sized mixing bowl.
Cover and refrigerate for 2 hours or overnight.
French Bread
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I got this recipe from Lovella G. ( another Lovella, and another great
friend) way back when our kids went to the same elementary school. This
recipe has b...
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