Cool and Crunchy Fennel Salad
Ingredients
- 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
- Cut fennel bulbs in half and remove their hard core.
- Using a mandolin, shave fennel thinly and place in bowl.( Or finely slice as thin as possible).
- Finely slice cucumber with the mandolin and chop the dill. Finely slice the onion.
- Place all in the bowl and add olive oil, lemon, salt and cracked pepper. Let marinate in the fridge for 15 minutes before serving.
- Taste, adjust salt and lemon.
Credit:
Sylvia Fountaine
https://www.feastingathome.com/about/