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Cucumber & Fennel with Orange-Mint Dressing




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Cucumber & Fennel with Orange-Mint Dressing

Salad

1 ea Cucumber, peeled, halved, - seeded & diced

1 sm Fennel bulb, trimmed & - finely slivered

1 ea Granny Smith apple, cored, - quartered & sliced

2 ts Lemon juice

2 tb Walnuts, chopped & toasted

Vinaigrette

2 tb Orange juice

2 tb Walnut oil

1 tb Fresh mint

1 tb Cilantro, chopped

1/8 ts Paprika, sweet or hot

Salt & pepper

SALAD: Combine salad ingredients, except walnuts, in a serving bowl & gently mix.

VINAIGRETTE: In a small bowl, whisk all ingredients until emulsified. Season with salt & pepper & pour over salad. Serve immediately or marinate, covered, in the fridge for 1 to 2 hours. Toss before serving & garnish with toasted nuts.

Yamuna Devi, "Yamuna's Table"

 

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