Fennel and Cucumber Relish |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 1 |
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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. 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:
1. Stir together all ingredients in a bowl and let stand 15 minutes.
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