Monday, April 12, 2010

Fennel Salad

This is the easiest and the best way to munch on fennel.

1 bulb of fennel

1 cucumber

Organic Olive oil

Balsamic Vinegar

Salt to taste

Wash and clean fennel, discard the long stalks.

Chop up the bulb of a fennel finely, leaving out the centre. Chop up the cucumber in half length ways and then chop diagonally into 2 cm slices. Combine fennel and cucumber. Dress with a generous drizzle of balsamic and olive oil, sprinkle with salt and enjoy.

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