Fennel and Cucumber Relish

READY IN: 40mins
Recipe by Chef Regina V. Smith

Here is another recipe for fennel lovers from the June 2002 issue of Gourmet Magazine. Cooking time is marinating time. The relish can be made a day ahead and stored covered in the refrigerator (although the colour will not be quite as bright). Bring to room temperature before serving. I suggest serving this with grilled salmon or chicken.

Top Review by hottpepper

This relish is so light and fresh. Love it!

Ingredients Nutrition

Directions

  1. Stir together all ingredients in a bowl and let stand 15 minutes.

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