Fennel and Cucumber Salad

Fennel and Cucumber Salad

All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode. We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.

Ingredients:

• 1 fennel bulb with fronds attached
• 1 cucumber
• 3 breakfast or red radishes
• 2 cloves garlic
• 2 blood oranges
• 2 tbsp (30 ml) lemon oil
• 1 bunch watercress, stem ends removed
• 1 lemon, juiced

Method:

Pick fronds off the fennel and reserve. Cut fennel bulb in quarters and shave thin with a mandolin. Shave cucumber into ribbons. Segment oranges. Slice radishes into thin rounds.

Rasp garlic and orange zest into a bowl and mix with lemon juice and oil.

Assemble salad with shaved fennel, cucumber ribbons, orange segments, radishes, and watercress. Toss with dressing and garnish with fennel fronds.