Cucumber and Fennel Salad Recipe
Ingredients
| Cucumbers | 4 Large | |
| 2 whole fennel bulbs, cut into fine shreds | ||
| Scallions | 2 Bunch (100gm), finely chopped | |
| Plain yogurt | 3 1/2 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Thinly peel the cucumbers, cut them in half lengthwise and scoop out the seeds.
Cut the cucumber halves crosswise into slices about 1/4 inch thick.
Put the slices into a large mixing bowl and sprinkle lightly with salt.
Cover and let stand for at least 1 hour (the salt extracts the excess water, and crisps the cucumber).
Rinse the cucumber and drain well in a colander or pat dry with paper towels.
Put the cucumber, fennel and chopped scallions into a large salad bowl.
Add the yogurt and seasoning.
Mix together until well mixed.
Cover the salad and refrigerate until ready to serve.
Cut the cucumber halves crosswise into slices about 1/4 inch thick.
Put the slices into a large mixing bowl and sprinkle lightly with salt.
Cover and let stand for at least 1 hour (the salt extracts the excess water, and crisps the cucumber).
Rinse the cucumber and drain well in a colander or pat dry with paper towels.
Put the cucumber, fennel and chopped scallions into a large salad bowl.
Add the yogurt and seasoning.
Mix together until well mixed.
Cover the salad and refrigerate until ready to serve.
Chef
