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