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.
1
Prepare the dressing. Mix sour cream, juice of one lemon, vinegar, and finely chopped dill, season with salt and pepper to taste.
- 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.
- Cucumbers: 3 pieces
- Fennel: 2 pieces
- Dill: to taste
