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Heartland: The Cookbook
by Judith M. Fertig
Along with spring onions, rhubarb, and greens, bulb fennel is the pick of the Heartland garden in late spring. Its mild anise flavor and crunchy texture make it a natural with chicken, fish, or pork.
• 2 fennel bulbs with fronds
• 1 bunch scallions, trimmed and sliced
• 3 tablespoons cider vinegar
• 1/2 cup mayonnaise
• 1 tablespoon sugar
• 2 tablespoons chopped fresh dill
• 1 teaspoon freshly grated lemon zest
• 1/2 teaspoon fine kosher or sea salt
• 1 teaspoon freshly ground black pepper
Trim the fennel bulbs and cut off the stalks. Cut each bulb into quarters and cut out the core. Thinly slice the fennel bulbs and place in a large bowl with the scallions.
In a small bowl, whisk the cider vinegar, mayonnaise, sugar, dill, and lemon zest together. Whisk in the salt and pepper. Adjust the seasonings, if necessary. Pour the dressing over the fennel mixture and toss to blend. The salad will keep, covered, in the refrigerator for up to 3 days.
Suggested Fennel Varieties: Plain Green, Smokey Bronze, or Florence
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