Fennel and cucumber salad
Instructions
Wash and dry the cucumber, spuntatelo and cut thin slices without Peel.
Arrange the slices obtained along the edge of a serving dish, overlapping slightly.
Carefully wash the fennel, dry thoroughly and grattugiateli, collecting the proceeds into a bowl.
Peel the onion, thinly affettatela and add to fennel.
Put into the bean sprouts, parsley and watercress.
At this point, pour into a bowl and add the vinegar, sugar, mustard and a pinch of salt and beat well with a fork until a homogeneous emulsion.
Pour the sauce thus prepared in the mixing bowl with the vegetables and stir gently to distribute the seasoning.
Finally turn the vegetables in serving dish, at the Centre of the Crown of cucumber slices, which will leave uncovered, and serve.
Ingredients and dosing for 4 persons
- 1 big cucumber
- 100 g of fennel
- 2 tablespoons of chopped parsley
- 1 tablespoon of chopped cress
- == 1 small onion
- 1 pinch of bean sprouts
- For the sauce:
- 3 tablespoons of olive oil
- Salt
- 1 tablespoon of wine vinegar
- 1 teaspoon of strong mustard
- 1/4 teaspoon of sugar