Best Fennel Cucumber And Tarragon Salsa Recipes

CUCUMBER FENNEL SALAD

Cucumber Fennel Salad image

Looking for ways to use up cukes from your garden? Our Test Kitchen home economists suggests this refreshing side as a cool addition to backyard barbecues and picnic lunches. A hint of dill and lemon nicely seasons and the crunchy cucumber, fennel and sweet onion slices.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

3 large cucumbers, sliced
1 medium sweet onion, thinly sliced
1 small fennel bulb, thinly sliced
3 tablespoons lemon juice
3 tablespoons olive oil
3/4 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon grated lemon zest

Steps:

In a large bowl, combine the cucumber, onion and fennel. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over cucumber mixture and toss to coat. Refrigerate until chilled.

Nutrition Facts : Calories 80 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 165mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

FENNEL, CUCUMBER, AND TARRAGON SALSA

Fennel, Cucumber, and Tarragon Salsa image

Categories Condiment/Spread Quick & Easy Yogurt Fennel Cucumber Fall Chill Tarragon Gourmet

Yield Makes about 3 1/2 cups

Number Of Ingredients 7

Ingredients

1 fennel bulb (sometimes called anise), chopped (about 2 cups)
1 unwaxed cucumber, chopped (about 2 cups)
1 tablespoon minced fresh tarragon leaves
1 1/2 teaspoons freshly grated orange zest
1/3 cup plain yogurt
2 tablespoons fresh orange juice
1 teaspoon sugar

Steps:

In a bowl stir together the fennel, the cucumber, the tarragon, the zest, the yogurt, the orange juice, the sugar, and salt to taste. Chill the salsa, covered, for at least 30 minutes and up to 1 hour. Serve the salsa with grilled seafood.

FENNEL SALSA

Fennel Salsa image

Categories Condiment/Spread Olive Tomato Marinate Fennel Summer Bon Appétit

Yield Makes about 4 cups

Number Of Ingredients 7

Ingredients

3 cups finely diced fresh fennel bulbs (about 2 small)
1 cup diced seeded tomatoes
1/8 cup chopped pitted Kalamata or other brine-cured black olives
1/4 cup chopped fresh basil
3 tablespoons extra-virgin olive oil
2 tablespoons drained capers, chopped
1 tablespoon balsamic vinegar

Steps:

Combine all ingredients in large bowl; toss to blend. Season salsa to taste with salt and pepper. Cover salsa and refrigerate at least 2 hours and up to 1 day, tossing occasionally.

LEMON FENNEL SHRIMP WITH TARRAGON

Lemon Fennel Shrimp with Tarragon image

Can be prepared in 45 minutes or less but requires additional unattended time.

Yield Serves 8 as an hors d'oeuvre

Number Of Ingredients 8

Ingredients

1 pound medium shrimp (about 32)
4 tablespoons fresh lemon juice
2 teaspoons fennel seeds, crushed
a pinch dried hot red pepper flakes if desired
6 tablespoons olive oil
3 large garlic cloves, crushed
1/2 lemon, sliced thin
2 teaspoons finely chopped fresh tarragon leaves, or to taste, plus a tarragon sprig for garnish

Steps:

In a large saucepan of salted boiling water cook shrimp 1 minute, or until just cooked through. In a colander drain shrimp and rinse under cold water until cool. Shell and if desired devein shrimp.
In a bowl or plastic container whisk together lemon juice, fennel seeds, red pepper flakes, and salt and pepper to taste and add oil in a stream, whisking. Stir in shrimp, garlic, and sliced lemon and marinate, covered and chilled, stirring occasionally, at least 6 hours or overnight. Stir in chopped tarragon. Serve shrimp garnished with tarragon sprig.

FENNEL AND CUCUMBER SALAD

Fennel and Cucumber Salad image

Provided by Pierre Franey

Categories easy, quick, salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 small head fennel (about 1/2 pound)
2 medium-size cucumbers
1 teaspoon sugar
Salt and freshly ground white pepper to taste
2 tablespoons white vinegar
2 tablespoons olive or vegetable oil
2 tablespoons chopped fresh dill

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.

Nutrition Facts : @context http, Calories 104, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 450 milligrams, Sugar 5 grams, TransFat 0 grams