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  • Fennel Salad
    Recipe contributed by Dennis De Klerk
    • 1 bulb fennel
    • 3 tablespoons extra virgin olive oil
    • 1 tablespoon white vinegar
    • 1 teaspoon balsamic vinegar
    • 1 tablespoon lemon juice
    • Salt & pepper
    Cut green stalks and fronds from top of fennel bulb. Rinse bulb well. Cut from top to bottom through center of bulb. Core should be exposed at the bottom. Remove the hard white core with a couple of angle cuts that form a "v" that points to the top of the bulb. Slice fennel into strips about 1/2 inch by 2 or 3 inches. Pour in olive oil, vinegars and lemon juice and toss well. Add salt and pepper to taste. Refrigerate 3 to 4 hours. Makes 4-6 servings.

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