MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Tomato-Cucumber Salad w/Fennel Dressing
Categories: Squash, Vegetables, Herbs, Citrus
     Yield: 4 servings

     2    Fennel bulbs (3/4 lb);
          - trimmed, thin sliced,
          - fronds reserved as garnish
   1/4 c  + 1 tb olive oil; divided
          Salt & fresh ground pepper
     1 tb Fennel pollen
     1 tb Lemon juice
   1/2 tb Fennel seed
     2 lb Heirloom tomatoes; in 2"
          - pieces
   1/2 lb Lemon cucumbers; thin
          - sliced
   1/2 lb Watermelon cucumbers; halved
          - lengthwise
          Flaky sea salt; garnish

 Set the oven @ 375 F/190 C.

 In a large bowl, toss the sliced fennel with 1
 tablespoon olive oil, salt, and pepper. Spread into an
 even layer on a baking sheet and bake until slightly
 golden, about 20 minutes. Let cool completely, then
 transfer to a blender with the remaining oil, the fennel
 pollen, lemon juice, fennel seeds, and 1/2 cup water.
 Blend until smooth and season with salt and pepper.

 In a large bowl, toss the tomatoes and cucumbers with
 the dressing. Season with salt and pepper. Transfer to a
 platter and garnish with fennel fronds and flaky sea
 salt to serve.

 Recipe by: Eli Sussman

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

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