Shaved fennel & cucumber salad
It's easy to cook like a pro when you've mastered the mandolin for this simple salad
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 10 minutes
- Trim the fronds off the fennel and set aside, discard the outer leaves and trim the root. Set the mandolin blade to its finest, slice the fennel across the base and the cucumber across the blade.
- Toss the slices in the lemon juice. Add the chilli, lemon slices, fronds, a slug of olive oil and season.
Per serving
54 kcalories, protein 1.4g, carbohydrate 3.2g, fat 4 g, saturated fat 0.6g, fibre 2g, salt 0.3 g
Recipe from olive magazine, August 2008.
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http://www.bbcgoodfood.com/recipes/6910/
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Ingredients
- 2 medium fennel bulbs
- 1 cucumber , peeled
- 1 lemon , pith cut off, segments sliced and any juices collected
- 1 red chilli , finely chopped
- olive oil
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 10 minutes
Ingredients
- 2 medium fennel bulbs
- 1 cucumber , peeled
- 1 lemon , pith cut off, segments sliced and any juices collected
- 1 red chilli , finely chopped
- olive oil
Per serving
54 kcalories, protein 1.4g, carbohydrate 3.2g, fat 4 g, saturated fat 0.6g, fibre 2g, salt 0.3 g
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25 October 2010
Kuifke rated and commented on this recipe
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