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This week I had two bulbs of fennel in my veggie box that waited to be made into something delicious. Since I wanted to braise one bulb, the other should make a cold dish. What could be closer than a delicious salad?
I created this cucumber and fennel salad without much frills, but simply and quickly.
Of course, this is not a salad to get full, but rather a side dish.
After the resting time, season the salad once more with salt. You know, cucumbers eat salt …
Enjoy your meal!
- 1 bulb fennel
- 1 small cucumber
- 1 onion
- 1/2 bunch of dill
- 3 tbsp olive oil
- 2 tbsp herbal vinegar
- Cut off the stems from the fennel, halve it and cut out the stalk. Finely dice the onion, chop the dill.
- Finely slice the fennel and cucumber and mix everything together. Let it steep for 10 minutes.
- Season again with salt after serving and serve.