Ease of Preparation: Easy
Yield: Serves 4-6
Cucumber Fennel Salad
Cool cucumbers pair with crunchy, licorice-like fennel to form the base of this fresh salad. Toasty almonds, sweet-tart orange and frosty mint round out a symphony of flavours on a plate!
Ingredients:
- ½ cup (120 ml) chopped almonds
- 2 oranges, zested, segmented and juice reserved
- 2 tablespoons (30 ml) red wine vinegar
- 2 tablespoons (30 ml) honey
- 2 tablespoons (30 ml) smooth Dijon mustard
- 1 tablespoon (15 ml) fennel pollen, finely ground
- Salt and pepper
- ¼ cup (60 ml) olive oil
- 1 bulb fennel, sliced thin, fronds reserved
- 2 English cucumber, seeds removed, cut on a thin bias
- 4 sprigs mint, leaves only
Method:
Preheat oven to 350 F (175 C).
Toast the chopped almonds in the oven for 8 minutes, until aromatic and golden. Reserve at room temperature until needed.
In a mason jar, combine the orange juice and zest, Dijon mustard, red wine vinegar, honey, fennel pollen, salt, pepper, and olive oil. Seal and shake vigorously to emulsify.
In a serving bowl, combine the cucumber, mint leaves, and fennel, and add the dressing. Toss to coat.
Garnish with fennel fronds, orange segments, and toasted almonds.