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For the dressing:
1/4 cup mayonnaise
3 Tbsp. red wine vinegar
3 Tbsp. chopped fennel fronds
1 tsp. sugar
Salt and freshly ground black pepper
For the salad:
1 fennel bulb, core removed, cut into quarters, and sliced very thinly, fronds reserved
1 cup thinly sliced purple cabbage
2 scallions, chopped
2 strips bacon, cooked crisp and chopped
For the dressing:
1. Whisk mayonnaise, vinegar, fennel fronds, sugar, and salt and pepper, to taste, in a small bowl.
For the salad:
Photo credit: Food Network
Recipe inspired by Food Network