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.