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Title: Tomato-Cucumber Salad w/Fennel Dressing
Categories: Squash, Vegetables, Herbs, Citrus
Yield: 4 servings
2 Fennel bulbs (3/4 lb);
- trimmed, thin sliced,
- fronds reserved as garnish
1/4 c + 1 tb olive oil; divided
Salt & fresh ground pepper
1 tb Fennel pollen
1 tb Lemon juice
1/2 tb Fennel seed
2 lb Heirloom tomatoes; in 2"
- pieces
1/2 lb Lemon cucumbers; thin
- sliced
1/2 lb Watermelon cucumbers; halved
- lengthwise
Flaky sea salt; garnish
Set the oven @ 375ºF/190ºC.
In a large bowl, toss the sliced fennel with 1
tablespoon olive oil, salt, and pepper. Spread into an
even layer on a baking sheet and bake until slightly
golden, about 20 minutes. Let cool completely, then
transfer to a blender with the remaining oil, the fennel
pollen, lemon juice, fennel seeds, and 1/2 cup water.
Blend until smooth and season with salt and pepper.
In a large bowl, toss the tomatoes and cucumbers with
the dressing. Season with salt and pepper. Transfer to a
platter and garnish with fennel fronds and flaky sea
salt to serve.
By Eli Sussman
RECIPE FROM:
https://www.saveur.com
Uncle Dirty Dave's Archives
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