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Spanish-Style Fennel

June 2010

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Makes: 6 servings

Ingredients

Small fennel bulbs

Extra-virgin olive oil

Lemon

Chopped green olives

Toasted almonds

Directions

Slice small fennel bulbs lengthwise into thick cross sections; skewer lengthwise. Season with extra-virgin olive oil and lemon and grill until crisp-tender. Top with a chopped green olive-toasted almond salsa.

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