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Fennel and Cucumber Salad
From Fresh Harvest, LLC
<p>From Peg: I worked at Turnbull Creek Farm last Thursday. The fennel is looking (and tasting) <em>fantastic</em> right now!</p>Source: Fresh Harvest (Entered by Peg Duthie)
Serves: 4
Vegan!
Ingredients
1 head
fennel (about 1/2 pound)
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
- Trim the fennel, leaving only the white bulb at the bottom. Cut the bulb in half and cut into thin slices.
- Split the cucumbers in half and scoop out the seeds with a spoon. Slice them crosswise.
- Place the slices of fennel and cucumber in a mixing bowl. Add the remaining ingredients and toss to blend. Check the seasoning and serve.