Fennel and cucumber salad (insalata di finocchio e cetrio

1 servings

Ingredients

Quantity Ingredient
MAKES 4 SERVINGS
Source: Cooking Vegetables
The Italian Way; Judith
Barrett
ISBN 0-02-009078-1; 1994

Directions

The aromatic anise flavor of the finocchio gives this refreshing salad its distinctive taste. Serve this as a first course in combination with one or more other salads or antipasti.

1 medium-size fennel bulb, stalks and leaves removed 1 large cucumber, peeled 3 tablespoons extra virgin olive oil Juice of 1 lemon 1 clove garlic, minced or pressed ¼ cup chopped fresh parsley Salt and freshly ground black pepper to taste 1. Cut the fennel bulb in half lengthwise and slice across the bulb as thinly as possible, preferably in a food processor fitted with a slicing disk or with a mandoline. Cut the cucumber in half lengthwise, cut out and discard the seeds, and slice crosswise as thinly as possible.

2. Combine the sliced fennel and cucumber in a medium-size serving bowl. Add the oil, lemon juice, garlic, and parsley and season with salt and pepper. Toss well to combine, cover, and allow to stand for at least an hour at room temperature, stirring occasionally, before serving.

Keywords: SJK From

: Sallie Krebs, Sat 07 Oct 95 13:30, Area: COOKING From: Sallie Krebs Date: 10-07-95 (20:01) (159) Fido: Cooking

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