Simple, simple, simple and so refreshing.
BT's Fennel And Cucumber Salad
Ingredients:
4 fennel bulbs - preferably new crop
6 small Israeli cucumbers
1 tablespoon fruity olive oil
1 lemon
1/2 teaspoon kosher salt
several grinds black pepper
Directions:
Remove tough outer layer
Shave fennel bulbs into acidulated water (water with juice of half the lemon)
Refrigerate 30 minutes
Drain fennel and add to serving bowl
Using a mandolin, finely slice cucumbers leaving skins on
Add cucumbers to fennel
Add olive oil and remaining lemon juice
Toss
Sprinkle with kosher salt and pepper
Enjoy! !בתיאבון
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