Monday, August 10, 2009

Cucumber Fennel and Orange Salad

We're still experimenting with ways to use our fennel here in the City Girl household and since I'm going to have an abundance of cucumbers from my garden I decided to give this idea of mine a try. It's a very fresh, light tasting salad. The dressing is very light and mild, so if you like something with a stronger dressing you may want to change it up a bit to your liking. I'm not a huge dressing fan, so this was perfect for me.

Cucumber Fennel and Orange Salad

1 large or two small cucumbers
1 fennel
1 orange

1/4 c orange juice
1 T honey
1 T grapeseed oil
zest from 1 orange

To prepare the salad, peel the cucumber(s) and cut into matchstick sized pieces. Cut the fennel bulb and stalks, horizontally, into thin pieces as well. Zest the orange and set aside zest for the dressing. Peel and cut the orange into bit sized pieces. Toss cucumber, fennel, and oranges together. Mix the dressing ingredients and pour over salad. Add a few of the frennel fronds as a garnish.

This salad is best if left to marinate for 24 hours before eating. This allows the cucumber to soak up some of the orange dressing. Enjoy!

1 comment:

  1. Looks good. I have a lot of cukes in my garden also. I think I will try this. Thanks for sharing it.