Fennel, Tomato, Cucumber Salad
POSTED: 2:59 pm HST July 8,
2008
Thanks to my friend James Ferla for sharing this recipe. James is a master carpenter. His Web site is www.jamesferla.comIngredients: 1 Japanese cucumber, peeled, quartered and sliced 18-20 cherry tomatoes, cut in half 1/2 large fennel bulb- remove tough outer layer, remove fronds (and save for garnish) Slice the bulb lengthwise, and then into 1/4-inch thin slices About 2 TBS of the green fennel fronds, torn for garnish 3-4 TBS red wine vinegar 3-4 TBS extra virgin olive oil 3-4 TBS high quality Balsamic vinegar 1/2 tsp oregano salt and pepper to taste
Directions:
In a large bowl combine the cucumber, tomatoes, and fennel. Toss. Add a few torn fennel fronds. Add oregano, salt and pepper. Add red wine vinegar and olive oil. Toss well. Add balsamic vinegar, and toss again. Plate the salad and garnish with another drizzle of balsamic vinegar, and a few more fennel fonds.
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In a large bowl combine the cucumber, tomatoes, and fennel. Toss. Add a few torn fennel fronds. Add oregano, salt and pepper. Add red wine vinegar and olive oil. Toss well. Add balsamic vinegar, and toss again. Plate the salad and garnish with another drizzle of balsamic vinegar, and a few more fennel fonds.
