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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe is an accompaniment for Grilled Brined Salmon and Eggplant with Fennel Cucumber Relish. Ingredients:
1 pound fennel bulb (sometimes called anise), stalks discarded and bulb finely chopped |
1 pound seedless cucumbers (see cooks' note, below), halved lengthwise, cored, and cut into 1/4-inch dice |
6 tablespoons cider vinegar, or to taste |
2 tablespoons finely chopped shallot |
1 1/2 tablespoons chopped fresh dill |
1 1/2 tablespoons vegetable oil |
1 tablespoon sugar |
1/4 teaspoon salt, or to taste |
Directions:
1. Stir together all ingredients in a bowl and let stand 15 minutes.
2. Cooks' notes: ·Relish can be made 1 day ahead (though color will not be quite as bright) and chilled, covered. Bring to room temperature before serving. ·These long, narrow cucumbers are often marketed as European and are usually sold in plastic wrap to protect their thin, delicate, unwaxed skin.
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