Friday, August 19, 2005
Fennel and Cucumber Salad
My notes: I really didn't measure anything for this recipe...I just used it as a backbone. I used only one small bulb of fennel along with some of the stalks and a lot less olive oil.
SERVES 4 -6
1 lb fennel, julienned
10 small radishes, sliced
3 small cucumbers, cubed
1/4 cup olive oil
2 lemons, juice of
1/2 teaspoon fresh mint, chopped
salt and pepper
1/2 teaspoon chives, chopped
Toss fennel, radishes, and cucumber.
Whisk oil and lemon together.
Add mint, salt and pepper and whisk again.
Pour dressing over vegetables and toss.
Serve well chilled.
I talked about this recipe HERE.