Salad: United States – Zesty Cucumber, Fennel, and Radish Ribbon Salad

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 10 min

Total 25 min

Ingredients

2 small English cucumbers, shaved into thin ribbons
1 medium fennel bulb, cored and very thinly sliced; fronds reserved for garnish
6 radishes, thinly sliced
2 tbsp (30 ml) fresh dill, chopped
1 tsp finely grated lemon zest
3 tbsp (45 ml) fresh lemon juice
3 tbsp (45 ml) extra-virgin olive oil
1 tsp Dijon mustard
1 / 2 tsp honey
3 / 4 tsp kosher salt, divided
Freshly ground black pepper, to taste
1 / 3 cup (35 g) toasted slivered almonds
Optional: small handful celery leaves or flat-leaf parsley leaves, torn

Instructions

Whisk the lemon zest, lemon juice, Dijon, honey, 1/4 teaspoon salt, and a few grinds of black pepper. Slowly stream in the olive oil, whisking until emulsified; set aside.
Combine the cucumber ribbons and sliced fennel in a large bowl. Sprinkle with the remaining 1/2 teaspoon salt, toss, and let sit 10 minutes to gently draw out moisture. Drain off any liquid and blot lightly with a towel.
Add the radishes, dill, and a few chopped fennel fronds to the bowl. Drizzle on just enough dressing to lightly coat and toss gently.
Taste and adjust with more lemon, salt, or pepper as needed.
Top with toasted almonds and additional fennel fronds (and celery or parsley leaves, if using). Serve immediately alongside the chicken vegetable soup.