Fennel Salad With Cucumber And Dill Recipe

Cooking Directions

• STEP 1.Start by preparing the vegetables. Trim the fennel bulbs and remove any tough outer layers. Slice the fennel bulbs thinly using a sharp knife or a mandoline.
• STEP 2.Next, peel the cucumber and slice it into thin rounds. If desired, you can also remove the seeds from the cucumber before slicing.
• STEP 3.In a large bowl, combine the sliced fennel and cucumber. Add the chopped dill and toss everything together to mix well.
• STEP 4.In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the dressing. Pour the dressing over the fennel and cucumber mixture and toss to coat evenly.
• STEP 5.Let the salad sit for about 10 minutes to allow the flavors to meld together. Serve the fennel salad chilled or at room temperature.
• STEP 6.For an extra touch of freshness, garnish the salad with some additional dill leaves before serving.

Cooking Tips

• To make slicing the fennel easier, you can first cut it in half and remove the tough core before slicing.
• If you prefer a milder flavor, you can soak the sliced fennel in ice water for about 10 minutes before using.
• For best results, use fresh dill in this recipe. If you don't have fresh dill, you can substitute with dried dill, but the flavor won't be as vibrant.

Storage and Serving

• This fennel salad is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Before serving leftover salad, give it a good toss to redistribute the dressing and flavors.
• This salad pairs well with grilled chicken, fish, or shrimp. It can also be served as a topping for sandwiches or wraps.