Fennel and Cucumber Summer Salad
Thinly sliced fennel and cucumber are tossed together to create a crisp, refreshing salad with subtle aniseed notes from the fennel. The ingredients are raw and uncooked, resulting in a crunchy, slightly sweet dish with an aromatic flavor profile. The final appearance features vibrant, translucent slices with a light dressing coating.
Equipment
- Chef’s knife
- Mandoline slicer
- Mixing bowl
- Measuring spoons
- Serving platter
Ingredients
- 1 large fennel bulb trimmed and thinly sliced
- 1 large cucumber peeled and thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice freshly squeezed
- to taste salt
- to taste black pepper
Instructions
- Use a mandoline slicer to thinly slice the fennel bulb and cucumber, aiming for uniform, translucent slices. Place the slices into a large mixing bowl.1 large fennel bulb
- In a small bowl, whisk together the olive oil and lemon juice until well combined and slightly emulsified, releasing a fragrant citrus aroma.1 large fennel bulb
- Pour the dressing over the sliced fennel and cucumber, then gently toss with a spoon or tongs until all slices are lightly coated. Season with salt and black pepper to taste.1 large fennel bulb
- Observe the translucent quality of the slices and visual sheen from the dressing, indicating even coating. Adjust seasoning if needed.
- Transfer the salad to a serving platter, arranging the slices in an overlapping pattern for visual appeal. Serve immediately for maximum crunch and freshness.
Notes
This salad is best enjoyed fresh to maintain crunch. You can add herbs like dill or mint for extra flavor.