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