Cucumber and Fennel Salad
Beans, Greens, and Sweet Georgia Peaches
Cucumber and Fennel Salad
Beans, Greens, and Sweet Georgia Peaches
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1 large head fennel 1 large or 2 medium cucumbers 1 large sweet onion (preferably Vidalia) 2 hard cooked large 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 Directions: Wash the fennel well, trim the root end, and cut off the stalks. Clip enough of the feathery leaves to make about 1/2 cup and set them aside. Discard the stalks. Cut the fennel bulb crosswise into 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. Serves 4 to 6. |