This cool crunchy salad was refreshing on a humid New York morning.
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
Slice the cucumbers into paper-thin rounds.
Place them in 4 individual bowls. Slice the fennel from the bottom (where roots are) into round discs.
Cut the discs into thin matchsticks and place them on top of the cukes in the bowl.
Whisk the dressing: pour the brown rice syrup into a bowl. Add the brown rice vinegar slowly, whisking as you do.
Pour the dressing over each individual salad.
Add a pinch of sea salt on each, to taste.
©Nancy Wolfson-Moche 2013
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