Fennel and cucumber salad

6 servings

10 minutes

Fennel and cucumber salad is a light and refreshing dish that embodies the harmony of European cuisine flavors. Crunchy fennel, known for its sweet anise aroma, pairs with juicy cucumbers to create a unique freshness. The dressing made from sour cream, lemon juice, and white wine vinegar adds creamy softness and a slight tanginess, while dill provides a subtle herbal note. This salad is perfect as a standalone dish on a hot day or as a side to fish and white meat. Its simplicity in preparation makes it an ideal option for a quick yet elegant dinner. Its history roots back to European culinary traditions where fennel is traditionally used to impart freshness and depth of flavor to dishes.

Energy value per serving

• Calories: 49.5
• Proteins: 1.6g
• Fats: 3.4g
• Carbohydrates: 3.3g

Ingredients

• Fennel: 2 pc
• Cucumbers: 3 pc
• Lemon: 1 pc
• Sour cream 10%: 200 g
• White wine vinegar: 2 tbsp
• Dill: to taste
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Prepare the dressing. Mix sour cream, juice of one lemon, vinegar, and finely chopped dill, season with salt and pepper to taste.

   Required ingredients:

   • Sour cream 10%: 200 g
   • Lemon: 1 piece
   • White wine vinegar: 2 tablespoons
   • Dill:  to taste
   • Salt:  to taste
   • Ground black pepper:  to taste

2. Cut the cucumber in half, remove the seeds, and slice it thinly. Place in a sieve and sprinkle with salt and sugar. Leave for ten minutes, then transfer to a plate and add finely chopped fennel. Drizzle with dressing and garnish with a sprig of dill if desired.

   Required ingredients:

   • Cucumbers: 3 pieces
   • Fennel: 2 pieces
   • Dill:  to taste