FENNEL AND CUCUMBER WITH ROQUEFORT

I LOVE FENNEL and the addition of cucumbers with Roquefort makes a splendid salad for any occasion. If one wanted a truly green green salad, one could even add an avocado with some tarragon to make it akin to Green Goddess. 

Fennel and Cucumbers with Roquefort

The first rule with fennel salad is this: no vinegar; it really doesn't need it. It's very simple: a little olive oil, a little salt and pepper and that's it. The addition of cucumbers and cheese or avocado shouldn't really change the equation.

1 fennel bulb (outer leaves trimmed and peeled)
1 seedless cucumber
3-4 tbs. crumbled Roquefort 

Using a mandolin with the hand guard, slice the fennel very thinly. You can cut the slices in half after you've used the mandolin or if the fennel bulb is very large, cut it in two pieces before slicing. 

Peel the cucumber, and cut into 2 inch sections and divide each section into 4 strips and cut the strips in half (you want chunks or rather large dice).

Add the cucumber to the fennel in a non-reactive stainless steel bowl, sprinkle with salt and pepper and drizzle oil on and toss. Serve immediately or cover and refrigerate until ready to use.  

Buon appetito!