fennel and cucumber salad


From 1970s Dutch vegetable leaflet

 

fennel and cucumber salad

 

1 -2 fennel bulbs trimmed and thinly sliced

½ large cucumber sliced thinly

6 small radishes sliced thinly

3 tablespoon olive  oil

3 tablespoon lemon juice

2 teaspoons sugar

salt and freshly ground pepper

4 hard boiled eggs (halved optional)

 

combine fennel, cucumber and radishes in a salad bowl. Mix the rest of the ingredients except the egs in a jar to make the dressing. Pour over the salad toss lightly adding the fronds of the fennel and leave to marinade for a couple of hours. Serve with the eggs.  Add chopped fresh mint and or parsley for a really fresh herby salad.

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