I came across this recipe recently and it just looked and sounded so lovely, fresh and crisp! In the past few years my appreciation of fennel has grown notably and I find it a really great salad addition, whether a veggie salad or a chicken salad. I think this might also be great on a bed of greens.
Recipe from Jamie Geller’s Joy of Kosher blog
Ingredients
Fennel Cucumber Salad photo from JoyofKosher
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- 1 fennel bulb, thinly sliced
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- 8 – 10 radishes (or salad turnips), thinly sliced
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- 6 small cucumbers, thinly sliced
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- 3 scallions chopped
- fresh mint or other herb leaves to garnish
Dressing
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- 1/2 cup oil
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- 1/4 cup lemon juice or nice vinegar
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- 2 Tbsp chopped fresh mint
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- 1 heaped Tbsp sugar
- salt and pepper to taste
Whisk the dressing together in a bowl or with an immersion blender. Toss the vegetables together in a bowl or layer them if you are going for the look.
Toss with dressing, let sit for a bit and then serve as a cold veggie salad or as a topping for a leafy green salad.