Cucumber and Fennel Salad

[Guest guest]

* Exported from MasterCook *

 

Cucumber and Fennel Salad

 

Recipe By : Beans Greens and Sweet Georgia Peaches by Damon Lee Fowler

Serving Size : 4 Preparation Time :0:00

Categories : Salads Sda-Veg-Recipes2 (AT) Egroups (DOT) Com

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large head fennel

1 large or 2 medium cucumbers

1 large sweet onion, preferably Vidalia

2 large hard-cooked egg yolks

1 tablespoon Dijon mustard

Salt, sugar, and black pepper in a -- peppermill

2 tablespoons fresh lemon juice

1/3 cup extra virgin olive oil

 

Wash the fennel well, trim the root end, and cut off the stalks. Clip enough of

the feathery leaves to make about ½ cup and set them aside. Discard the stalks.

Cut the fennel bulb crosswise to the thinnest slices you can manage and put them

in a salad bowl.

 

Wash the cucumbers and, only if they have been waxed, lightly peel them;

otherwise, peeling isn't necessary. Cut the cucumbers crosswise into thin rounds

and add them to the salad bowl with the fennel. Trim the root and stem ends from

the onion, peel it, and slice it into the thinnest possible rings. Add the onion

rings to the fennel and cucumber. Chop the reserved fennel leaves and add them

to the mixture, then toss until the vegetables are uniformly mixed.

 

In a separate bowl, combine the egg yolks, mustard, a pinch of salt, a small

pinch of sugar, and a few grindings of black pepper, mashing everything with a

fork until it is a smooth paste. Gradually stir the lemon juice into the paste,

then, a few drops at a time, beat in the olive oil until the dressing is

emulsified.

 

Pour the dressing over the salad and toss until the vegetables are evenly

coated. Taste and correct the seasonings, and toss again to distribute them

evenly. Serve at once.

 

 

- - - - - - - - - - - - - - - - - -