Fennel Cucumber Red Onion Salad
A quick, light & refreshing salad. Superb as an accompaniment at a barbecue.
Steps
Trim the base of the fennel and remove the leafy green tops.
Using a mandolin or food processor slice very finely and place in a large bowl.
Skin the red onion and slice finely as above.
Add to the fennel.
Cut the cucumber in half lengthways and remove the seeds with a small spoon.
Slice finely using a peeler and add to the fennel and onion.
Mix the vinegar , 4tbs of the oil and freshly ground black pepper together.
Pour over the vegetables and stir to combine.
Leave to infuse at room temperature for a couple of hours and just before serving add the dill.
To serve , arrange on a large plate and spoon over the remainder of the olive oil.
Ingredients
fennel bulbs, red onion, cucumber, cider vinegar, extra virgin olive oil, dill, fresh ground black pepper