Cucumber and Fennel Salad

By jjadin

Haven't made yet.

Ingredients

• 2 large round fennel bulbs
• 12 tbsp EVOO
• 6 cloves garlic, unpeeled
• 1 large English cucumber, peeled
• 1 heaping tbsp capers, rinsed
• juice of 1 lemon
• 2 tbsp chopped italian parsley

Details

Servings 6

Preparation

Step 1

Preheat oven to 375F. Lightly oil a baking sheet. Trim off feathery tops and stalks from fennel and trim the base. Stand on base and cut vertically into slices 1/8 inch thick. The stalks may be sliced on the diagonal and baked with the bulbs.

Place the fennel slices in a single layer on the baking sheet then drizzle with 4 tbsp oil. Rub the garlic cloves with 2 tbsp of oil and place on top of the fennel. Bake, turning 2-3 times, until softened, about 20 minutes Remove the garlic and set aside, transfer fennel to platter and let cool.

Halve the cucumber lengthwise. Scoop out any seeds. Cut the flesh into small, even dice. Place in a bowl, add the capers, and spoon over the fennel.

Squeeze the garlic cloves, forcing them out into a bowl. Mash with a fork. Add the remaining 6 tbsp oil and the lemon juice and whisk. Stir in parsley and drizzle over the salad.