1/2 c Olive oil

1/2 c Green Leaf fennel leaves

1/4 c Lemon juice

1 Garlic clove; peeled

1 pn Salt

1 pn Sugar

In a small saucepan, heat oil, fennel leaves, lemon juice, crushed garlic and salt and sugar. Simmer over low heat for 5 minutes. Pour over a bowl of sweet red onion and thinly sliced cucumber. Copyright Ellen Ecker Ogden From: The Cook's Garden catalog - Spring/Summer 1990 - page 20