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Also see article: The Spice of Angels

• 2 large fennel bulbs, julienned
• Half a head of iceberg lettuce, cut into strips
• 4 plum tomatoes, halved lengthwise and thinly sliced
• 1 cucumber, halved lengthwise, seeded, and thinly sliced

For the dressing:
• 3 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 2 teaspoons mayonnaise
• 2 garlic cloves, finely minced
• 2 teaspoons chopped parsley
• 2 teaspoons chopped basil
• 1 teaspoon dried marjoram
• Salt and pepper to taste
• Half cup extra virgin olive oil

Combine all the ingredients for the salad.

In a separate bowl combine and whisk all of the ingredients for the dressing except the oil.

Gradually add the oil in a thin stream, constantly whisking until fully incorporated.

Toss with the salad and serve.


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