Fennel and Cucumber Relish

Name: Fennel and Cucumber Relish
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 cups
Ingredients: 1 fennel bulb, about 1 pound, stalks discarded and bulb finely chopped; 1 lb English seedless cucumber, halved lengthwise, cored and cut into 1/4 inch dice; 6 tablespoons cider vinegar (to taste); 2 tablespoons shallots, finely chopped; 1 1/2 tablespoons fresh dill, chopped; 1 1/2 tablespoons vegetable oil; 1 tablespoon sugar; 1/4 teaspoon salt (to taste)

Submitted 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."

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Ready In:: 40mins
Ingredients:: 8
Yields:: 4 cups

ingredients

1 fennel bulb, about 1 pound, stalks discarded and bulb finely chopped
1 lb English seedless cucumber, halved lengthwise, cored and cut into 1/4 inch dice
6 tablespoons cider vinegar (to taste)
2 tablespoons shallots, finely chopped
1 ¹⁄₂ tablespoons fresh dill, chopped
1 ¹⁄₂ tablespoons vegetable oil
1 tablespoon sugar
¹⁄₄ teaspoon salt (to taste)

directions

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

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Reviews

This relish is so light and fresh. Love it!

hottpepper

RECIPE SUBMITTED BY

Chef Regina V. Smith

I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun. I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar. I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini. For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.

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