Ingredients

6 medium fennel knobs
1/4 C.(s) olive oil
1 tsp. salt
1/4 tsp. freshly ground black pepper
2 tsp. wine vinegar, optional

Cooking Instructions

Remove and discard bruised leaves from the fennel. Cut off and discard the long stems and most of the green. Wash under running cold water and pat dry. Cut into small cubes (1/3 inch) and place in a salad bowl. Add the remaining ingredients and toss to combine.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: