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Inside The New York Botanical Garden

Mario Batali’s Edible Garden Recipe of the Day: Spicy Cucumber and Fennel Salad

Posted in Mario Batali's Edible Garden on August 31 2011, by Ann Rafalko

From August 27 – September 25, families can explore Mario Batali’s Edible Garden in the Ruth Rea Howell Family Garden and enjoy daily gardening activities and cooking demonstrations showcasing kid-friendly recipes with the chance to sample and search for ingredients in the garden. We are posting the recipes from Mario Batali’s Edible Garden here on the NYBG blog, Plant Talk, so check back often.

Spicy Cucumber and Fennel Salad

Dan Drohan, Executive Chef, OTTO Enoteca Pizzaria, New York

Cucumbers in the Family GardenLemon Vinaigrette

1/4 cup fresh lemon juice
1 teaspoon lemon marmellata (marmalade) or a generous pinch of grated lemon zest
1/2 cup extra virgin olive oil, preferably Tuscan

1 fennel bulb, sliced paper thin
2 breakfast radishes, thinly sliced
2 hot house cucumbers, skins on
2 peperoncini, thinly sliced
4 tablespoons Lemon Vinaigrette
Sea salt and freshly ground black pepper, to taste
2 sprigs fennel fronds

Whisk the lemon juice, marmellata, and olive oil together in a small bowl and set aside. The vinaigrette can be refrigerated for up to 3 days.

Using a Japanese mandolin, thinly slice fennel and radishes and set aside in a serving bowl. Split cucumbers lengthwise and cut into 1/2-centimeter-thick half moons, skins on, and transfer to serving bowl. Thinly slice peperoncini on a bias and incorporate. Add all Lemon Vinaigrette, season with salt and pepper and toss lightly. Garnish with fennel fronds and serve.