CUCUMBERS, FENNEL, POTATOES, AND HARICOTS VERTS ENJOY DAN:

CUCUMBER, FENNEL AND POTATO SALAD by CHEF DAN:
Serves 4-6

INGREDIENTS:
2 large cucumbers, peeled, cut in half lengthwise, seeded and sliced on the bias 1/8-inch thick
1 fennel bulb, trimmed, cut in half, corded and sliced 1/8-inch thick
1 pound red skinned new potatoes, diced
1/2-pound haricots, trimmed and cut on the bias in 2-inch slices
2 tablespoons olive oil
3 tablespoons lemon juice
3/4-teaspoons dill weed
1 onion, halved and cut crosswise 1/8-inch thick

DIRECTIONS: (PRE-HEAT OVEN TO 400 DEGREES)
1. On a baking sheet place the diced potatoes, season generously with salt and pepper.
2. Roast for about 30 minutes.
3. Meanwhile, bring a sauce pan or salted water to a boil.
4. Throw in the haricots and cook until just tender, 3-4 minutes.
5. Drain in a colander and run under cold water until cool.
6. Mix lemon juice, olive oil and dill weed, pinch of salt, stir to combine.
7. In a large bowl, combine cucumbers, fennel, new potatoes, onion, and haricots.
8. Pour lemon dressing over and toss to coat.

ENJOY DAN: BON-APPETITE!!