Fennel – cucumber – salad

Ingredients for 4 servings:

• 1 small cucumber(s)
• 6 tbsp olive oil
• 2 small fennel bulbs
• 2 tbsp lemon juice
• 1 clove(s) garlic, peeled and crushed
• 1 tbsp peppermint, fresh, chopped
• 1 pinch(s) of sugar
• salt and pepper
• 1 bunch radishes, large bunch

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

light salad after a heavy, rich main course

Peel the cucumber and halve it lengthwise. Using a teaspoon, scrape out the seeds and discard. Then finely dice the flesh. Trim the fennel, reserving some of the green leaves for garnish. Grate the fennel into a bowl. Add the diced cucumber and mix well. Mix the remaining ingredients (except the radishes) together in a bowl. Season with pepper and salt to taste. Pour over the fennel and cucumber and mix well. Let it sit in the refrigerator for about 2 hours. Take a shallow plate and thinly slice the radishes and arrange them around the plate. Season the fennel and cucumber salad again and pile it in the center of the plate. Serve well chilled! Garnish with fennel leaves.