Fennel & Cucumber Salad

Ingredients

• 1/2 lb. croutons
• 2 tablespoons balsamic vinegar
• 1/2 cup extra virgin olive oil
• salt and pepper
• 4 cucumbers, peeled & sliced
• 2 fennel bulb, trimmed and sliced
• 4 plum tomatoes, cored and sliced
• 4 stalks celery, sliced
• 2 red bell pepper, stemmed, seeded and slice
• 12 radishes, trimmed and sliced
• 1 cup black olives, pitted
• 8 cornichons, chopped
• 2 cups fresh basil leaves

Method

• Whisk the ol, vinegar, s/p. Toss the rest of the ingredients in with the bread and dressing and serve immediately.

Notes

• SERVINGS: 8
• SOURCE: Adapted from Mark Bittman