Cucumber & fennel salad

Name: Cucumber & fennel salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 3 servings
Cuisine: Polish
Ingredients: 1 large Cucumber; 1 tsp Sugar; 1 sliced Fennel Bulb; 150ml Sour Cream; Juice of 1 Lemon; 1 tablespoon White Wine Vinegar; Bunch Dill

Download

Copy link

Serves 3 157 kcal per serving Prep 15 min Cook 5 min

Ingredients

1 large Cucumber
1 tsp Sugar
1 sliced Fennel Bulb
150ml Sour Cream
Juice of 1 Lemon
1 tablespoon White Wine Vinegar
Bunch Dill

Instructions

Place the sliced cucumber in a sieve set over a bowl. Sprinkle with the salt and sugar, mix gently and leave for 10 minutes to draw out excess moisture. Add the sliced fennel and combine lightly.
In a separate bowl, mix together the sour cream, lemon juice, white wine vinegar and finely chopped dill. Season with black pepper and stir until smooth.
Add the dressing to the cucumber and fennel mixture and toss gently until evenly coated. Serve immediately or chill briefly before serving.

Tips

Use a mandoline to slice the cucumber and fennel paper-thin for the most delicate and professional texture.
Soak the fennel slices in ice water for 10 minutes to make them extra crisp and refreshing.
Toss the salad with the dressing just before serving to prevent the cucumbers from releasing too much water and becoming soggy.

Variations

Apple Crunch: Add thinly sliced Granny Smith apples for a sweet and tart contrast to the anise flavor.
Creamy Dressing: Replace the vinaigrette with a yogurt, dill, and lemon juice dressing.