2 large and 2 cherry-size green tomatoes
1 small fennel bulb, fronds trimmed off and reserved
1 Lebanese cucumber or ½ small telegraph cucumber
1 medium zucchini
½ teaspoon each sea salt and freshly ground pepper
zest 1 lemon
½ cup walnut pieces, roasted
Crème fraîche dressing
⅓ cup crème fraîche
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 clove garlic, crushed
1 teaspoon Dijon mustard
½ teaspoon honey
Dressing: Whisk all the ingredients together and season.
Salad: Using a mandolin or very sharp knife, shave all the vegetables thinly. Place in a large bowl and toss with the sea salt and pepper.
Transfer to a serving platter and drizzle with some of the dressing and scatter with the fennel fronds, lemon zest and walnuts. Serve the remaining dressing separately.