Best Fennel And Cucumber Salad Recipes

SHRIMP SALAD WITH CUCUMBER AND FENNEL

Steps:

• Cook shrimp in a large pot of simmering salted water until bright pink and cooked through, about 3 minutes. Drain and let cool.
• Peel and devein shrimp and place in a large bowl. Add fennel, fennel fronds, cucumber, onion, and lemon juice and toss to combine; season with salt and pepper. Drizzle with oil and toss to coat. Add dill and lemon zest and toss again; season with salt, pepper, and more lemon juice, if desired. Top with more pepper just before serving.
• Do Ahead
• Salad can be made 4 hours ahead. Cover and chill.

FENNEL AND CUCUMBER SALAD

Steps:

• Trim the fennel, leaving only the white bulb at the bottom. Cut the bulb in half and cut into thin slices.
• Split the cucumbers in half and scoop out the seeds with a spoon. Slice them crosswise.
• Place the slices of fennel and cucumber in a mixing bowl. Add the remaining ingredients and toss to blend. Check the seasoning and serve.

SMOKED FISH PLATTER WITH MUSTARD-CAPER SAUCE AND FENNEL-CUCUMBER SALAD

Steps:

• Sauce
• Mix first 3 ingredients in 2-cup glass measuring cup; gradually whisk in oil. Season with pepper. Pour half of mixture into small bowl; mix in 3 tablespoons sugar, capers, and shallot for sauce. Mix 1 tablespoon sugar into remaining mixture. Reserve for dressing salad.
• Salad
• Mix sliced fennel and cucumbers in large bowl. Mince enough fennel fronds to measure 3 tablespoons; add to bowl. Season to taste with dressing in measuring cup. Season with salt and pepper.
• Assembly
• Cover large platter with lettuce leaves. Arrange smoked fish and salad atop lettuce. Garnish with caper berries, lemon wedges, and eggs (if desired). Serve with bread, butter, and Mustard-Caper Sauce.

CHOPPED CUCUMBER, PEAR, AND FENNEL SALAD

Steps:

• Cut 2 pounds cucumbers (we like English hothouse so we can skip peeling) into 3/4" cubes. Place in a resealable plastic bag. Place fronds from 1 large fennel bulb cut into 1/2" squares in a resealable plastic bag. Place fennel in a large bowl of water with a squeeze of fresh lemon juice to prevent browning; cover. Chill cucumber, fennel, and fronds overnight. Combine cucumber, drained fennel, 2 pears, peeled, quartered, cored, cut into 1/2" pieces (about 2 cups), and 1/2 cup pomegranate seeds in a large bowl. Add 3/4 cup Granny Smith Apple Cider Vinaigrette; toss to coat. Add more vinaigrette, if desired. Season to taste with kosher salt and freshly ground black pepper. Garnish with 1/4 cup pomegranate seeds and reserved fronds.

SHAVED CUCUMBER, FENNEL, AND WATERMELON SALAD

Steps:

• Using a mandoline, slice cucumbers lengthwise into paper-thin slices; slice fennel bulb crosswise into paper-thin slices. Combine cucumbers and fennel in a large serving bowl. Add watermelon, fennel fronds, lemon juice, and oil. Season with salt and pepper; toss to combine. Using a vegetable peeler, shave ricotta salata over salad, and serve.

FENNEL SALAD WITH CELERY, CUCUMBER, LEMON, AND POMEGRANATE

Steps:

• Cut the fennel bulb in quarters, then lengthwise into 1/2-inch-thick slices. Snip 2 tablespoons of the fronds, and set aside. Toss the fennel, 1 tablespoon of the fronds, the celery, the cucumber, and the onion together in a medium-sized salad bowl.
• Squeeze the lemon over the vegetables, and drizzle on the olive oil. Season with salt and pepper to taste, and toss to coat. Serve, sprinkled with the remaining tablespoon of fennel fronds, and the pomegranate seeds.

FENNEL AND CUCUMBER SALAD

Steps:

• Toss fennel, radishes, and cucumber.
• Whisk oil and lemon together.
• Add mint, salt and pepper and whisk again.
• Pour dressing over vegetables and toss.
• Serve well chilled.

FENNEL, RADISH AND CUCUMBER SALAD WITH TUNA DRESSING (TONNATO)

Steps:

• For the dressing: Put the tuna, mayonnaise, canola oil, water, lemon juice, garlic and some salt in a food processor and puree until very smooth, about 1 minute.
• For the salad: Put the radishes, cucumbers, fennel and parsley in a large bowl.
• Drizzle the dressing over the fennel mixture. Top with a little more lemon juice and toss to coat.

FENNEL AND CUCUMBER SALAD

Steps:

• Broil or grill the bread until lightly browned and crunchy, then place in a salad bowl.
• Whisk together the vinegar, oil, salt, and pepper. Toss the remaining ingredients with the bread and dressing and serve immediately.

SHAVED CUCUMBER, FENNEL, AND WATERMELON SALAD

Steps:

• Using a mandoline, slice the cucumbers lengthwise into paper-thin slices; slice the fennel bulb crosswise into paper-thin slices. Combine the cucumbers and fennel in a large serving bowl. Add the watermelon, fennel fronds, lemon juice, and oil. Season with salt and pepper; toss to combine. Using a vegetable peeler, shave the ricotta salata over the salad, and serve.

TUNA SALAD WITH FENNEL, CUCUMBER AND TARRAGON

Steps:

• In a bowl, whisk the shallot, vinegar, oil, sugar and tarragon. Add the fennel and cucumber and toss. Let stand for 5 minutes. Add the tuna to the salad and season with salt and pepper. Spoon the salad into lettuce leaves or pita bread and serve.