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Fennel Salad With Olives, Eggs, And Tuna


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1 teaspoon lemon zest

1 tablespoon fresh lemon juice

4 tablespoons olive oil

salt and freshly ground black pepper

1 teaspoon chopped fennel greens

FOR THE salad:

1 small red onion, peeled and thinly sliced in rounds

White or rice wine vinegar, as needed

1 yellow bell pepper, seeded, veined, and thinly sliced

2 small fennel bulbs (about 1/2 pound total, trimmed), thinly sliced lengthwise

8 'French Breakfast' radishes

12 olives, green and black, mixed

2 hard-cooked eggs, quartered

1 small can tuna, drained

1 tablespoon capers

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