Crisp Fennel Cucumber Salad (Printable)
Refreshing mix of crunchy fennel, crisp cucumber, and zesty citrus dressing.
# What You’ll Need:
→ Vegetables
01 - 1 large fennel bulb, thinly sliced
02 - 1 large cucumber, thinly sliced
03 - 1/4 small red onion, thinly sliced
04 - 1/4 cup fresh dill, chopped
→ Dressing
05 - 3 tbsp extra virgin olive oil
06 - 1 tbsp freshly squeezed lemon juice
07 - 1 tbsp white wine vinegar
08 - 1 tsp honey
09 - 1/2 tsp sea salt
10 - 1/4 tsp freshly ground black pepper
→ Garnish
11 - Zest of 1 lemon
12 - 2 tbsp toasted pine nuts
# Directions:
01 - Thinly slice the fennel bulb, cucumber, and red onion using a sharp knife or mandoline.
02 - Place all sliced vegetables in a large salad bowl. Add the chopped dill.
03 - In a separate small bowl, whisk together the olive oil, lemon juice, white wine vinegar, honey, salt, and black pepper until well combined.
04 - Pour the dressing over the vegetables. Toss gently to coat evenly.
05 - Garnish with lemon zest and toasted pine nuts if desired. Serve immediately for maximum crunch.
# Expert Suggestions:
01 -
- It brings a bright, herbal zing that wakes up even the sleepiest palate.
- The textures are incredibly satisfying without needing any cooking at all.
02 -
- Slicing the fennel too thick will make the salad difficult to eat and less flavorful.
- Letting the salad sit for too long will cause the cucumbers to weep water and dilute the dressing.
03 -
- Soak the sliced red onion in ice water for ten minutes if you want to remove its harsh bite.
- Toasting the pine nuts in a dry pan until golden brown adds a depth of flavor that is absolutely essential.