Lemony Fennel Relish

Lemony Fennel Relish with garlic and capers. Paleo and vegan.

1 clove garlic, peeled
1 teaspoon lemon zest
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons Dijon mustard
½ teaspoon salt
Freshly ground pepper to taste
2 pounds trimmed fennel bulbs, cored and cut into large chunks
1 tablsespoon capers
1 tablespoon finely chopped dill or fennel fronds

View the full recipe at Healthy Seasonal Recipes →