top of page
Cool and Crunchy Fennel Salad

Cool and Crunchy Fennel Salad



  • 2 large fennel bulbs- trimmed and cored
  • 3 small persian cucumbers
  • 1/2 cup fresh chopped dill
  • 1/4 cup white onion, thinly sliced ( optional)
  • 1/3 cup olive oil
  • 3 tablespoons lemon juice ( Meyer lemon is nice, or sherry vinegar or, champagne, or red wine vinegar)
  • kosher salt to taste
  • pepper to taste
  • Instructions

    1. Cut fennel bulbs in half and remove their hard core.
    2. Using a mandolin, shave fennel thinly and place in bowl.( Or finely slice as thin as possible).
    3. Finely slice cucumber with the mandolin and chop the dill. Finely slice the onion.
    4. Place all in the bowl and add olive oil, lemon, salt and cracked pepper. Let marinate in the fridge for 15 minutes before serving.
    5. Taste, adjust salt and lemon.
  • Credit:

    Sylvia Fountaine

bottom of page