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Fennel and Cucumber Salad

From Peg: I worked at Turnbull Creek Farm last Thursday. The fennel is looking (and tasting) fantastic right now!

Source: Fresh Harvest (Entered by Peg Duthie)
Serves: 4
Vegan!

Ingredients
1 head fennel (about 1/2 pound)      View Available Products
2 medium-size cucumbers
1 teaspoon sugar
salt, to taste
freshly ground white pepper, to taste
2 tablespoons white vinegar
2 tablespoons olive or vegetable oil
2 tablespoons chopped fresh dill

Step by Step Instructions
  1. Trim the fennel, leaving only the white bulb at the bottom. Cut the bulb in half and cut into thin slices.
  2. Split the cucumbers in half and scoop out the seeds with a spoon. Slice them crosswise.
  3. Place the slices of fennel and cucumber in a mixing bowl. Add the remaining ingredients and toss to blend. Check the seasoning and serve.

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