8 Time for Living , July 2011 Food Taste of summer


AS Wimbledon heralds the arrival of summer,BBC Good Food's Jane Hornby helps us look at agreat recipe to keep ataste of the tennis


&remoulade tartines Cured ham


1large cucumber 2fennel bulbs 175g good mayonnaise 1tbsp Dijon mustard 1/2 lemon, zest and juice Handful flat-leaf parsley,chopped 1tbsp small capers, drained 400g dark sourdough loaf, sliced Extra virgin olive oil and amix of cured ham and salami, to serve


PEEL and cut the cucumber in half lengthways,then scoop out seeds with ateaspoon and discard. Slice the flesh into thin half-moons. Toss with 1/4 tsp salt and set aside for 30 mins to draw out excess juice. Shred fennel thinly.Mix mayo, mustard, lemon zest and juice, parsley,capers and some pepper. Pat cucumber dry,then mix with fennel and dressing. Can be made a few hours ahead, keep chilled. Toast the bread either on adry griddle pan or under the grill, then drizzle with extra virgin olive oil. Let everyone build their own tartine, topping the bread with ham or sala- mi and remoulade.


tournament alive through the com- ing months. Visit bbcgoodfood.com for these and almost 8,000 other recipes.


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