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Rachael shares her recipe for quick + easy fennel slaw.
She serves it for Easter, alongside her Slow-Roasted Bone-In Leg of Lamb, Mashed Potatoes with Soft Cheese and Herbs, Mom's Mint Sauce + Green Beans with Caramelized Shallots.
Juice lemons or orange and lemon in a bowl, add fennel, fronds, onions, parsley, tarragon and EVOO, and season with salt and pepper. Toss to combine. Let stand 30 minutes to wilt.