1 small fennel bulb, or 1/2 large (remove stalks; save for later use)
2-3 Tbsp. chopped green, red, or other mild onions
3 Tbsp. mayonnaise
1 Tbsp. apple cider vinegar
1-2 tsp. honey, to your taste
2 Tbsp. snipped fennel fronds
1½ Tbsp. snipped fresh dill (or 1-2 tsp. dried)
½ tsp. lemon zest (or juice if you don’t have a fresh lemon)
Salt and pepper
Thinly slice/shred the fennel bulb and combine in bowl with onions.
Stir together the mayo, vinegar, honey, fennel fronds, dill, and lemon zest.
Season to taste with salt and pepper. Pour the dressing over fennel and onions, and toss to coat well. Will keep in refrigerator for 2-3 days.
Recipe created or adapted by Liz Talley, Urban Graze
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