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    from "Real SimpleŽ magazine"

    You can slice the fennel using a sharp knife, a standard vegetable peeler, or a handy hand-held mandoline (available at most kitchen stores).

    Hands-on time: 20 minutes
    Total time: 20 minutes

    Makes 4 servings

    1 tablespoon sour cream
    1 teaspoon fresh lemon juice
    3 tablespoons extra-virgin olive oil
    1/2 teaspoon kosher salt
    1/8 teaspoon black pepper
    1 fennel bulb, cored and thinly sliced
    1/2 small red onion, thinly sliced
    1 red chili pepper, seeded and thinly sliced*
    1 tablespoon finely chopped fresh dill

    * FreshDirect Note: When red chilis are not available, we'll include green jalapeños in the ingredients below.

    Print recipe

    Whisk together the sour cream, lemon juice, oil, salt, and black pepper in a large bowl. Add the fennel, onion, chili pepper, and dill and toss to coat. Serve immediately or cover and refrigerate for up to 5 hours.

    CALORIES 127 (78% from fat); FAT 11g (sat 2g); PROTEIN 1g; CHOLESTEROL 1mg; SODIUM 481mg; FIBER 2g; CARBOHYDRATE 6g

    Product nutrition and information
     Quantity Ingredients Est.Price
      Breakstone's Sour Cream - $3.19/ea
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
      Fennel - $3.49/ea Save! 2 for $6.00
     Farm Fresh
      Red Onion, Large - $1.49/lb
     Lg, Farm Fresh

    Jalapeņo Pepper - $2.99/lb
     Farm Fresh
      Dill - $1.99/ea
     Farm Fresh, bunch
    You May Already Have
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
      Morton's Coarse Kosher Salt - $2.69/ea
      FreshDirect Tellicherry Peppercorns - $3.79/ea
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