Fennel and Cucumber Salad

• 1 small head fennel (about 1/2 pound)
• 2 medium-size cucumbers
• 1 teaspoon sugar
• Salt and freshly ground white pepper to taste
• 2 tablespoons white vinegar
• 2 tablespoons olive or vegetable oil
• 2 tablespoons chopped fresh dill

1. Trim the fennel, leaving only the white bulb at the bottom.
2. Cut the bulb in half and cut into thin slices.
3. Split the cucumbers in half and scoop out the seeds with a spoon.
4. Slice them crosswise.
5. Place the slices of fennel and cucumber in a mixing bowl.
6. Add the remaining ingredients and toss to blend.
7. Check the seasoning and serve.

head fennel, cucumbers, sugar, salt, white vinegar, olive, dill

Taken from cooking.nytimes.com/recipes/11863 (may not work)