A cool, crunchy Polish-style cucumber and fennel salad in a creamy soured cream and dill dressing, sharpened with lemon and vinegar. Refreshing alongside grilled meats.
Ingredients
1 large Cucumber
1 tsp Sugar
1 sliced Fennel Bulb
150ml Sour Cream
Juice of 1 Lemon
1 tablespoon White Wine Vinegar
Bunch Dill
Video
Preparation
Put the cucumber in a sieve, sprinkle with 1 tsp salt and the sugar, and leave for 10 minutes, then add the fennel.
Mix the soured cream, lemon juice, vinegar and dill together, season with black pepper, and stir through the cucumber and fennel.
