The Shaved Fennel Salad from Super Natural Every Day is my new favorite twist on the cucumber salad I've made for the past few years. Like many who have the book, I've gravitated toward recipes with beautiful photos, and this salad has none. When Heidi posted it on her website, complete with photos to remedy the fact that it's photo-less in the book, I took notice and mentally filed it away to make. Whenever we start getting new goodies from the CSA again, I like to search the sites I love for recipes I haven't tried, and I rediscovered this one. The recipe instructs you to let the sliced zucchini sit to absorb the lemon juice and dill for 20 minutes to an hour, which I found to be too little time. (The first time I made this, I let it sit in the fridge for 2 days out of necessity, and the second time I actually followed the instructions with poor results.) The lemony salad is a great match for the arugula, but does not work at all with regular lettuce.
The salad also made a lovely accompaniment to the Rye Soda Bread and Dill Butter from the same book, which we took on a picnic to Duke Farms (a lovely picnic for a lovely place).
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