SALAD, CUCUMBER, FENNEL

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CUCUMBER FENNEL SALAD

2 cucumbers, peeled, seeded, diced/sliced (choice)
1 bulb fennel, cleaned, julienne sliced
1 small onion, cut in half and sliced, thinly
2 cloves garlic (sprout removed), pasted (smashed)
2-3 Tablespoons red wine vinegar
3 Tablespoons chopped parsley, fresh
Salt, pepper, coriander to taste
3 Tablespoons EVOO
Garnish with sliced green olives (martini worthy), sheep milk feta, pistachios
Place onion, fennel and cucumber in a large bowl. Smear the garlic paste around the inside of the bowl, then toss the ingredients in the bowl to blend and mix evenly with the garlic paste. Add vinegar, Salt, pepper Coriander and fresh parsley. Blend. Add EVOO and toss. Plate then garnish each serving with the olives, feta and pistachios.

Serve immediately. (Don’t be surprised if leftovers taste good the next day too!)


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