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!
SERVES
4
TO
6
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!
