Fennel, Cucumber & Red Onion Salad

"A quick, light & refreshing salad. Superb as an accompaniment at a barbecue."
 
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Ready In:
15mins
Ingredients:
7
Serves:
10
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ingredients

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directions

  • Trim the base of the fennel and remove the leafy green tops.
  • Using a mandolin or food processor slice very finely and place in a large bowl.
  • Skin the red onion and slice finely as above. Add to the fennel.
  • Cut the cucumber in half lengthways and remove the seeds with a small spoon.
  • Slice finely using a peeler and add to the fennel and onion.
  • Mix the vinegar, 4tbs of the oil and freshly ground black pepper together. Pour over the vegetables and stir to combine.
  • Leave to infuse at room temperature for a couple of hours and just before serving add the dill.
  • To serve, arrange on a large plate and spoon over the remainder of the olive oil.

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Reviews

  1. Fresh and simple, the flavors in this one are mellow and blend really well. I don't own a mandolin so I just chopped finely, it worked fine, but I can see where you'd want the finer texture if you had the option. In the future I'll probably adjust the proportions somewhat, to have more cucumber.
     
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RECIPE SUBMITTED BY

I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
 
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