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Alice Waters

Fennel a la Grecque


2 cups olive oil

2 cups white wine vinegar

¾ cup white wine 12 clovesgarlic

1 medium onion

1 lemon

24 peppercorns

4 bay leaves

2 tbsp fennel seed 4 small bulbs fennel Method

In a large pot, bring the olive oil, vinegar and white wine to a gentle simmer.

Peel the garlic. Peel and slice the onion very thin. Slice the lemoncrosswise into ¼ inch slices and add to the pot along with the onion, garlic, peppercorns, bay leaves and fennel seed. Simmer for about 15 minutes.


Cut off the feathery tops and stalks from the fennel bulbs and remove any tough outer layers. Cut the bulbs into eighths. Add them to the simmering liquid and cook until they are tender but still slightly crunchy. Remove from pot and let them cool. When both the fennel and the liquid have cooled down, return the fennel to the liquid and refrigerate. This is best if it sits for 24 hours.


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