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Fennel and Cucumber Relish

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“Here is another recipe for fennel lovers from the June 2002 issue of Gourmet Magazine. Cooking time is marinating time. The relish can be made a day ahead and stored covered in the refrigerator (although the colour will not be quite as bright). Bring to room temperature before serving. I suggest serving this with grilled salmon or chicken.”
READY IN:
40mins
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Stir together all ingredients in a bowl and let stand 15 minutes.

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