Fennel, Cucumber & Red Onion Salad

Recipe by English_Rose
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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