Shaved Fennel and Cucumber Salad
This dish features thinly shaved fennel paired with crisp cucumber slices, tossed with a light vinaigrette. The presentation emphasizes delicate, translucent slices that showcase the aromatic fennel’s faintly sweet and anise-like perfume, resulting in a refreshing, crunchy-textured salad.
Equipment
- Mandoline slicer
- Mixing bowl
- Measuring spoons
- Chef’s knife
Ingredients
- 1 bulb fennel bulb preferably fresh and firm
- 1/2 cucumber preferably English cucumber or seedless
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon honey
- to taste salt
- to taste black pepper
Instructions
- Use a mandoline slicer to thinly shave the fennel bulb into translucent, paper-thin slices. Arrange the slices in a mixing bowl and set aside.
- Peel the cucumber and slice it into thin rounds using a mandoline or sharp knife. Add the cucumber slices to the fennel in the bowl.
- In a small bowl, whisk together olive oil, white wine vinegar, honey, salt, and black pepper until well combined and slightly emulsified.
- Pour the vinaigrette over the fennel and cucumber slices. Toss gently with tongs or two spoons until evenly coated.
- Transfer the salad to a serving dish and let it rest for a few minutes to allow the flavors to meld. Garnish with additional black pepper if desired.
- Serve immediately, allowing the thin slices to retain their crisp texture and aromatic perfume.
Notes
Ensure the fennel and cucumber are sliced as thin as possible for maximum visual appeal and texture. For an extra layer of flavor, chill the salad for 10 minutes before serving.