This delicate salad is light and refreshing, with a mind aniseed flavour and lemon zing. It’s a great accompaniment to grilled meat or fish, or even paired with chorizo-style sausage on sourdough as a gourmet sandwich.
Fennel and Cucumber Salad
- 1 small fennel
- 1 tbsp fennel fronds
- 1 medium cucumber
- 1/2 lemon juice
- 1 tbsp olive oil
- 1 pinch salt and pepper
- Using a mandolin or a vegetable peeler, thinly slice the fennel and the cucumber, lengthways.
- Place into a mixing bowl.
- Dress with olive oil, lemon juice and salt and pepper. Toss gently.
- Top with fennel fronds and serve.