from Farmer John’s Cookbook: The Real Dirt on Vegetables

“This recipe will certainly work with store-bought mayonnaise, but it really shines with your own homemade mayonnaise. Save a little piece of fennel bulb and the flavorful leaves when you make your next fennel dish, and use them to whip up this great recipe. This spread does wonders for a BLT or tuna fish sandwich, and it’s great as a chip or vegetable dip.

2/3 cup mayonnaise

2 Tbsp orange or lemon juice

4 tsp very finely chopped fennel bulb

4 tsp finely chopped fennel leaves

1 small clove garlic, minced (optional)

Mix mayonnaise and orange or lemon juice until mixture reaches a smooth consistency.  Add chopped fennel bulb and leaves, and garlic; mix thoroughly. Store tightly covered in the refrigerator for up to 1 week. Makes about 1 cup.