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Cucumber and fennel salad

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Ingredients for 2 servings:

  • 1 large fennel bulb(s) or 2 small bulbs
  • 1 cucumber(s)
  • 1 bunch dill, fresh or frozen
  • 2 tbsp honey
  • 2 tbsp mustard, medium hot
  • 2 tbsp white wine vinegar or lemon juice
  • 3 tbsp oil, neutral

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Total time approx. 35 minutes

with dill in honey-mustard sauce

Wash, dry, and chop the dill. Combine the honey and mustard in a large enough bowl and mix until smooth—it’s easy to do. Then stir in the vinegar and gradually add the oil. Season the dressing with salt and pepper and add the dill. Trim the fennel and slice it very thinly using a mandoline, so the stalk can be eaten too. Slice the washed cucumber thinly, but slightly thicker. Add the fennel and cucumber to the honey-mustard dressing and mix well. Let the salad stand for 10-20 minutes before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Cucumber and fennel salad