Fennel Cucumber Salad

By devogirl

Fennel bulbs are licorice-flavored vegetables that are at their prime during the fall and winter months. Fennel bulbs can be roasted, grilled, sauteed or eaten raw. Here, they are shaved paper-thin using a mandoline, then toss with cucumbers, capers, lemon and olive oil.

Ingredients

• 1 large fennel bulb, rinsed
• 1/2 medium cucumber
• 4 Tbsp capers, drained
• 1/2 tsp fresh lemon zest
• 1 Tbsp freshly squeezed lemon juice
• 1/2 tsp kosher salt (or to taste)
• 1 Tbsp extra virgin olive oil
• Pitted Kalamata or black olives (optional)

Preparation

Step 1

1. Cut the stalks off the fennel bulb, cutting close to the bulb. Remove any bruised or tough outer layers. Cut away the bottom of the bulb, then cut the bulb in half lengthwise and remove the hard inner core. Slice fennel into paper-thin strips using a mandoline.

2. Peel the cucumber and rinse. Cut into 2-inch pieces. Adjust the blade on mandoline to make matchsticks and rotate cucumber to cut all around the outside. Discard inner core of seeds.

3. Toss the fennel and cucumber with the capers and lemon zest. In a separate bowl, mix together lemon juice, salt and olive oil. Pour over the salad and toss well. garnish with one or two pitted olives.