Fennel
Red radishes, or cucumber

For dressing
Oil
Lemon juice
Pepper and salt
Parsley or mint finely chopped

"Try combining thinly sliced fennel with thinly sliced crisp red radishes, or with thinly sliced unpeeled cucumber, in each case serving with a dressing of oil, lemon juice, pepper and salt, and a sprinkling of parsley, or mint finely chopped."

This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org. A variety of recipes can also be found on this website.... Photo: Mary Melfi.

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