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Fennel Slaw With Bresaola And Walnut Pesto


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3/4 cup walnut halves

12 basil leaves

1 small garlic clove

1/4 cup extra-virgin olive oil

3 tablespoons mayonnaise

1 tablespoon fresh lemon juice

Kosher salt and freshly ground pepper

1 large fennel bulb—halved, cored and thinly sliced

1 pound napa cabbage, cored and shredded

6 ounces thinly sliced bresaola, cut into thin ribbons

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