Cucumber fennel salad

By Pino Di Cerbo

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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!

SERVES

TO

25 Mins

Ingredients

1/2 cup (120ml) almonds, chopped
2 oranges, zested and segmented, reserve juice
2 tablespoons (30ml) red wine vinegar
2 tablespoons (30ml) honey
2 tablespoons (30ml) smooth Dijon mustard
1 tablespoon (15ml) fennel pollen, finely ground
Salt and black pepper, to season
1/4 cup (60ml) olive oil
1 bulb fennel, sliced thin and fronds reserved
2 English cucumber, seeds removed and cut on a thin bias
4 sprigs mint, leaves only

Directions

Preheat the 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. Enjoy!