Fennel and Cucumber Salad

Name: Fennel and Cucumber Salad
Yield: makes 4 servings
Ingredients: About 1/4 pound crusty bread (stale is fine), torn into pieces; 1 tablespoon balsamic vinegar; 1/4 cup extra virgin olive oil; Salt and black pepper to taste; 2 cucumbers, peeled and sliced; 1 fennel bulb, trimmed and sliced; 2 tomatoes, preferably plum, cored and sliced; 2 celery stalks, sliced; 1 red bell pepper, stemmed, seeded, and sliced; 6 radishes, trimmed and sliced; 1/2 cup pitted small black olives; 8 cornichons, chopped; 1 cup chopped fresh basil leaves, optional

December 14, 2011

A crunchy mixed vegetable salad given a twist by the addition of bread. Feel free to improvise with whatever is in your garden or kitchen. The key to this salad is not the choice of vegetables but slicing them as thinly as possible. Use a mandoline if you have one.

Recipe notes

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