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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