Spiced Fennel Salad With Creme Fraiche And Meyer Lemon

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Not Eating Out in New York
Nutrition per serving    (USDA % daily values)


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Ingredients for 3 servings

1 large bulb fennel, cored and finely sliced (reserve stalks for making soup stocks)

2-3 tablespoons fennel fronds, chopped

1/2 teaspoon each whole cumin seeds and coriander seeds, coarsely crushed (with a mortar and pestle, or random kitchen-tool improvisation of which)

1 Meyer lemon, zest grated and cut into individual sections, without any peel or pith (skip this second part if substituting with regular lemons, and just add its juice to taste)

about 1/2 cup creme fraiche

2 teaspoons honey

pinch of salt

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