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Ingredients
| fennel: 2 bulbs |
| onions - red: 1 onion |
| cucumbers: 1/2 |
| apple cider vinegar: 4 Tbl |
| olive oil: 7 Tbl |
| fresh dill weed (sprigs): 1 Tbl (chopped) |
| black pepper (fresh ground) |
Fennel, Cucumber & Red Onion Salad
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
0 min -
Servings
10 serving(s)
Tags
- Trim the base of the fennel and remove the leafy green tops.
- Using a mandolin or food processor slice very finely and place in a large bowl.
- Skin the red onion and slice finely as above. Add to the fennel.
- Cut the cucumber in half lengthways and remove the seeds with a small spoon.
- Slice finely using a peeler and add to the fennel and onion.
- Mix the vinegar, 4tbs of the oil and freshly ground black pepper together. Pour over the vegetables and stir to combine.
- Leave to infuse at room temperature for a couple of hours and just before serving add the dill.
- To serve, arrange on a large plate and spoon over the remainder of the olive oil.