cucumber fennel salad

This cool crunchy salad was refreshing on a humid New York morning.

IMG_4023                                      serves 4

INgredients

3 medium sized cucumbers

1/4 medium to large fennel bulb

1 teaspoon brown rice syrup

4 Tablespoons brown rice vinegar

fine sea salt to taste

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Process  

Slice the cucumbers into paper-thin rounds.

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Place them in 4 individual bowls.  Slice the fennel from the bottom (where roots are) into round discs.

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Cut the discs into thin matchsticks and place them on top of the cukes in the bowl.

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Whisk the dressing: pour the brown rice syrup into a bowl. Add the brown rice vinegar slowly, whisking as you do.

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Pour the dressing over each individual salad.

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Add a pinch of sea salt on each, to taste.

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©Nancy Wolfson-Moche 2013